Cranberry Glazed Carrots
Source: Recipe created by Amy Myrdal
Ingredients
- 2 pounds medium carrots, peeled and cut into “coins”
- 1 cup cranberry juice
- 2 tablespoons honey
- 1/3 cup water
- 2 tablespoons butter
- 1 tablespoon cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
- Place all ingredients in a 12-inch heavy skillet over medium-low heat.
- Simmer until most of the liquid has evaporated and carrots are tender and glazed, about 50 minutes.
Yields: 8 servings
