|
Ingredients: 1 pound carrots, peeled and cut into 2-1/2 by 1-1/2 inch sticks 1 teaspoon salt, divided 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter 1/2 cup sweetened dried cranberries 1/3 cup pecans, coarsely chopped, garnish Directions: Place carrots and one-half teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook ten minutes or until carrots are fork tender. Drain. Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook two to three minutes or until carrots are coated, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans. Recipe makes four to six servings. |