Glazed Carrots With Orange And Cranberries - cooking recipe

Ingredients

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

Preparation

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.