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Cranberry Carrot Saute

Cranberries in a basket

Cranberries and carrots in a Cranberry Carrot Saute sweetened with brown sugar and cinnamon. Add some pecans for a light crunch and you have a healthy, sweet, tangy, delicious side dish!


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


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.

Nutrition Information

Recipe makes 4 to 6 servings.

Nutrition Nibbles

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Cranberries are a great source of vitamin C, are low in calories (25 calories per one-half cup), high in fiber, contain no fat, are low in sodium and are also high in potassium,

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