Cranberry Carrots

1. 1

   Place cranberries and carrots in a large saucepan.

2. 2

   Cover with salted water and bring to a boil.

3. 3

   Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.

4. 4

   Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan.

5. 5

   Bring just to a simmer.

6. 6

   Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.