Holiday Glazed Carrots With Orange and Cranberries

1. 1

   Bring carrots, cranberries, 1 tablespoon sugar, broth and orange zest and juice to boil in a large non stick skillet, cover, over medium high heat.

2. 2

   Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of your knife, about 5 minutes.

3. 3

   Uncover, increase heat to high and simmer rapidly stirring occasionally until liquid is almost reduced to about 1/8 cup.

4. 4

   5-6 minutes.

5. 5

   Add butter and remaining 1 tablespoon sugar to skillet, and toss to coat and cook until completely tender, about 3 minutes.

6. 6

   Transfer to serving dish, scraping glaze from pan into dish.

7. 7

   Season with salt and pepper to taste if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.