Donna's Recipes

Donna's Carrots With Dried Cranberries And Pecans

The brown sugar cinnamon sauce makes the carrots sooo good!

  • 1 pound baby carrots or julienne sliced carrots
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons dry mustard
  • 3/4 cup orange juice
  • 1 teaspoon cornstarch
  • 1 tablespoon butter or margarine
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1/3 cup chopped toasted pecans or nuts of your choice

In a medium saucepan, cook carrots in salted water until just tender-crisp. Drain and set aside. In a small bowl, combine brown sugar, cinnamon, dry mustard, orange juice, and cornstarch. Pour into pan and bring to a boil. Cook over medium heat 2 - 3 minutes, stirring gently until mixture thickens. Add butter and cranberries. Stir to mix. Add reserved carrots. Stir gently until heated through. Season with salt and pepper to taste. Add additional orange juice if sauce is too thick. Spoon into serving bowl. Top with chopped nuts.

Serves 6

Nutritional Information per serving:

Calories: 140 Fat, gm.: 4 Protein, gm.: 1 Carb. gm.: 25 Cholesterol, mg.: 5 Fiber: 1.4

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