Cranberry Glazed Carrots Recipes

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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.

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.

GLAZED CARROTS



Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  • Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

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

CHUTNEY-GLAZED CARROTS



Chutney-Glazed Carrots image

Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 11

1/3 cup mango chutney
2 tablespoons sugar
2 tablespoons minced fresh parsley
2 tablespoons white wine or unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)

Steps:

  • Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.

CRANBERRY GLAZED BABY CARROTS



Cranberry Glazed Baby Carrots image

I love glazed carrots and these sound good. I am putting the recipe here so I can find it for the next time I make chicken or turkey.

Provided by Sweet PQ

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb baby carrots
2 tablespoons butter
1/4 cup brown sugar
1/2 cup cranberry sauce

Steps:

  • Bring a pan of water to boil and add the carrots. Cook for 8-10 minutes, (until crisp-tender). Drain and put aside.
  • In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth. Simmer 2 minutes, then add the carrots and glaze for 5 minutes. Season with salt and pepper, if desired.

GLAZED CARROTS AND CRANBERRIES WITH PECANS



Glazed Carrots and Cranberries with Pecans image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Cranberries and pecans add a sweet flavor to this no-mess carrot side - ready in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 3

1 box (10 ounces) frozen honey glazed sliced carrots
3 tablespoons dried cranberries
2 tablespoons chopped pecans or walnuts

Steps:

  • Cook carrots as directed on package. Stir in cranberries and pecans.

Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Serving, TransFat 1 g

GLAZED CARROTS WITH ORANGE AND CRANBERRIES



Glazed Carrots With Orange and Cranberries image

I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.

Provided by Carin C.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup dried cranberries
1 lb medium carrot, peeled and sliced on the bias about 1/4 wide
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup low sodium chicken broth
1/2 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon butter, cut into 4 pieces
ground black pepper

Steps:

  • Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
  • Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
  • Add the butter and remaining 1 tablespoon sugar to the skillet.
  • Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
  • Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
  • Season to taste with pepper and serve immediately.

Nutrition Facts : Calories 108.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 399.2, Carbohydrate 19.8, Fiber 3.5, Sugar 13.2, Protein 1.5

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