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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 12 cup dried cranberries, Craisins
- 1 lb carrot, peeled and thinly sliced
- 1 tablespoon brown sugar
- 34 teaspoon cinnamon
- 34 teaspoon dry mustard
- 12 teaspoon salt
- 14 cup orange juice
- 2 tablespoons butter, melted
Method
- Place cranberries and carrots in a large saucepan.
- Cover with salted water and bring to a boil.
- Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.
- Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan.
- Bring just to a simmer.
- Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.
- Serve.
