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Ingredients
- 1 pound carrots, cut into 1/2-inch slices
- 1/4 pound butter, softened
- 1/4 cup jellied cranberry sauce
- 1 orange peel strip (1 to 3 inches)
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
Method
- Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
- Meanwhile, in a blender, combine the butter, cranberry sauce, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.
