Candied Carrots - cooking recipe
Ingredients
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5 carrots
1/4 c. oleo or butter
1/4 c. jellied cranberry sauce
2 Tbsp. brown sugar
1/2 tsp. salt
Preparation
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Slice carrots about 1/2-inch thick.
Cook, covered, in small amount of boiling water until just tender; drain.
In skillet, combine remaining ingredients.
Heat slowly and stir until cranberry sauce melts.
Add drained carrots; stir until glazed on all sides, about 5 minutes.
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