Glazed Carrots With Orange and Cranberries

I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup dried cranberries
• 1  lb  medium carrot, peeled and sliced on the bias about 1/4 wide
• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 1⁄4 cup low sodium chicken broth
• 1⁄2 teaspoon  grated orange zest
• 1⁄4 cup  orange juice
• 1  tablespoon butter, cut into 4 pieces
•  ground black pepper

Directions

1. Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
3. Add the butter and remaining 1 tablespoon sugar to the skillet.
4. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
5. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
6. Season to taste with pepper and serve immediately.