| 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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