Recipe and Photo Source:


Number of servings: 4


Time for preparation (including preparation and cooking): 25 min



1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices

1⁄2 teaspoon salt

3 Tablespoons sugar, divided

1⁄2 cup chicken broth

1 Tablespoon butter

1⁄2 cup dried cranberries

2 teaspoons lemon juice



  1. In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar, and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
  2. Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
  3. Add butter and remaining sugar to skillet; stir carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  4. Remove from heat and stir in lemon juice. Serve warm.
  5. Refrigerate leftovers within 2 hours.
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