Cranberry Carrot Recipes

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CRANBERRY CARROTS



Cranberry Carrots image

How many times can you eat tzimmes? Cranberry glazed baby carrots are a different, sumptuous side dish to turkey, chicken or beef and a change from the standard. Not to mention easy to prepare!

Provided by Jamie Geller Test Kitchens

Categories     Side Dish

Time 20m

Yield 6 - 8

Number Of Ingredients 7

2 pounds baby carrots
1 teaspoon olive oil
1/2 cup jellied cranberry sauce
2 tablespoons honey
1 tablespoon lemon or orange juice
Kosher salt
Pepper

Steps:

  • 1. In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. 2. Drain well and leave the carrots in the pan. 3. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. 4. Serve immediately.

Nutrition Facts :

CRANBERRY CARROT CAKE



Cranberry Carrot Cake image

Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.

Provided by jowolf2

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 ½ cups sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
½ cup chopped toasted pecans
¾ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
  • Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 53.8 g, Cholesterol 53.5 mg, Fat 19.3 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 466.7 mg, Sugar 34.1 g

GLAZED CRANBERRY CARROTS



Glazed Cranberry Carrots image

Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
1/2 cup jellied cranberry sauce
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.

Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

CARROTS AND CRANBERRIES



Carrots and Cranberries image

A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.

Provided by myvallie

Categories     Side Dish     Vegetables     Carrots

Time 27m

Yield 6

Number Of Ingredients 6

2 (8 ounce) packages carrots, peeled and cut into chunks
1 cup dried cranberries, or more to taste
¼ cup chicken broth
¼ cup butter, melted
¼ cup dark brown sugar
1 pinch ground cinnamon, or to taste

Steps:

  • Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
  • Cook in microwave on High for 4 minutes.
  • Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g

CRANBERRY-GLAZED CARROTS



Cranberry-Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

CARROT CRANBERRY SALAD



Carrot Cranberry Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped
1/2 teaspoon celery seed

Steps:

  • Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
  • Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

CRANBERRY-CARROT SOUP WITH GINGER



Cranberry-Carrot Soup With Ginger image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 10

2 pounds carrots
4 cups cranberries (1 pound)
5 cups water
1/3 cup sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper
1 cup sour cream

Steps:

  • Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
  • Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
  • Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 245 milligrams, Sugar 17 grams

CARROT-CRANBERRY CAKE



Carrot-Cranberry Cake image

Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 21

1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 1/2 cups granulated sugar
1 cup mayonnaise or sour cream
3 eggs
1 tablespoon ginger-flavored brandy or water
2 cups shredded carrots (about 4 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped pecans or walnuts
1/2 cup sweetened dried cranberries
2 packages (3 oz each) cream cheese, softened
3 tablespoons butter or margarine, softened
1/2 teaspoon ginger-flavored brandy or vanilla
1/8 teaspoon salt, if desired
2 1/2 to 3 cups powdered sugar
Sugared cranberries, if desired
Sugared orange peel, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
  • Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 76 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 58 g, TransFat 0 g

CRANBERRY-CARROT LAYER CAKE



Cranberry-Carrot Layer Cake image

This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. -Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 20

4 large eggs
1-1/2 cups packed brown sugar
1-1/4 cups canola oil
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup dried cranberries
CREAM CHEESE FROSTING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange zest, optional
Sugared cranberries, optional

Steps:

  • In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

Nutrition Facts : Calories 729 calories, Fat 43g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 420mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY MAPLE CARROTS



Cranberry Maple Carrots image

Make and share this Cranberry Maple Carrots recipe from Food.com.

Provided by Lennie

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs baby carrots, peeled if necessary
2 tablespoons unsalted butter
1/2 cup craisins (dried cranberries)
2 tablespoons pure maple syrup
1 teaspoon minced fresh ginger
1/2 teaspoon finely chopped fresh rosemary
salt and pepper

Steps:

  • Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
  • Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
  • In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
  • Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
  • Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
  • Cook until carrots are tender, shiny and caramelized.

CRANBERRY CARROT SOUP



Cranberry Carrot Soup image

Provided by Florence Fabricant

Categories     easy, soups and stews, appetizer

Time 40m

Yield Eight servings

Number Of Ingredients 9

2 pounds carrots
4 cups cranberries (about one pound)
5 cups water
1/3 cup sugar
1 teaspoon salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper
1 cup sour cream

Steps:

  • Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
  • Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
  • Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams

CRANBERRY CARROTS



Cranberry Carrots image

Make and share this Cranberry Carrots recipe from Food.com.

Provided by BeckyF

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb baby carrots
1/2 cup water
1/4 cup jellied cranberry sauce
2 tablespoons light margarine or 1 tablespoon margarine
1/4 teaspoon cinnamon
1/2 teaspoon orange rind

Steps:

  • Place carrots and water in a microwave container.
  • Cover and cook on high until just tender; drain and set aside.
  • In the same container, melt the cranberry sauce and margarine on 80% power.
  • Add the seasonings.
  • Pour sauce over carrots and mix well.
  • Serve warm.

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