Ingredients:
1/2 cup dried cranberries, Craisins
1 lb carrots, peeled and thinly sliced
1 tablespoon brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup orange juice
2 tablespoons butter, melted
Directions:
Place cranberries and carrots in a large saucepan. Cover with salted water and bring to a boil.
Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.
Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan. Bring just to a simmer.
Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.