CRANBERRY CARROT SAUTE


1 POUND CARROTS, PEELED AND CUT INTO 2 1/2X1/2 INCH STICKS
1 TEASPOON SALT, DIVIDED
1 TABLESPOON BROWN SUGAR
1 TEASPOON CINNAMON
1/4 TEASPOON DRY MUSTARD(COLEMANS)
1/4 CUP ORANGE JUICE
2 TABLESPOONS BUTTER
1/2 CUP DRIED, SWEETENED CRANBERRIES
1/3 CUP PECANS, COARSELY CHOPPED

PLACE CARROTS AND 1/2 TEASPOON SALT IN LARGE SAUCEPAN.
COVER WITH WATER AND BRING TO A BOIL.  REDUCE HEAT AND COOK FOR 10 MINUTES OR UNTIL TENDER.  DRAIN

COMBINE BROWN SUGAR, CINNAMON, MUSTARD AND REMAINING SALT IN SMALL BOWL.  ADD ORANGE JUICE.

MELT BUTTER IN LARGE SKILLET.  ADD CARROTS AND ORANGE JUICE MISTURE.  COOK 2-3 MINUTES OR UNTIL THE CARROTS ARE COATED, STIRRING FREQUENTLY.  ADD DRIED CRANBERRIES; COOK TIL HEATED THROUGH.  GARNISH WITH PECANS

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