| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sent to tnt, Vegetables | 4 | Servings | |
INGREDIENTS
| 5 | md | Carrots, scraped |
| 1/4 | c | Butter |
| 1/4 | c | Canned jellied cranberry sauce |
| 2 | tb | Light brown sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
Scrape carrots and slice crosswise on bias about 1/2 inch thick. Cook, covered, in small amount of boiling water, until just tender, 6 to 10 minutes. Combine butter, cranberry sauce, brown sugar and salt in skillet. Heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides, about 5 minutes. NOTES : The cranberry glaze in this recipe gives a butterscotch flavor that is delightful! Recipe by: Omie Dennis Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Mar 11, 1997
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