Ingredients:
1 lb carrots, peeled and sliced 1/4 inch thick on the bias
1/2 cup dried cranberries
2 tablespoons brown sugar
1/4 cup chicken broth
1/2 teaspoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon unsalted butter, cut into 4 pieces
ground black pepper
Directions:
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.
Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of your knife, about 5 minutes.
Uncover, increase heat to high and simmer rapidly stirring occasionally until liquid is almost reduced to about 1/8 cup. 5-6 minutes.
Add butter and remaining 1 tablespoon sugar to skillet, and toss to coat and cook until completely tender, about 3 minutes.
Transfer to serving dish, scraping glaze from pan into dish.
Season with salt and pepper to taste if desired.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.