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2 tablespoons margarine
Melt the margarine over medium heat in a large skillet. Add the carrots; toss to coat carrots evenly with margarine.
Add cranberries, water, honey, salt and pepper. Bring to boiling. Reduce heat, simmer uncovered, stirring occasionally until the liquid is reduced to a syrupy glaze and the carrots are tender, about 25 minutes.
Poster's Notes:
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
2 pounds of carrots, peeled and cut diagonally into thin slices (about 5 cups)
1/2 cup dried cranberries
1-1/2 cups water
1/4 cup honey
1/2 teaspoon salt
1/8 teaspoon black pepper
This comes from another recipe list; thought someone may enjoy it as an accompaniment to their Seder turkey. A this time of year, dried cranberries are much easier to get than fresh.