Carrot Cranberry Saute - cooking recipe

Ingredients

1 lb carrot, peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired)
1/2 teaspoon salt
1 -2 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon mustard powder
1/4 cup orange juice
3 tablespoons butter
1/2 cup dried sweetened cranberries (I use Ocean Spray dried Craisins)
black pepper
1/2 cup coarsely chopped pecans

Preparation

Place the carrot sticks with about 1/2 teaspoon salt in a saucepan; cover with water and bring to a boil, reduce heat and cook for about 7-9 minutes, just until tender-crisp; drain very well (or you can steam the carrots also).
In a small mixing bowl combine the brown sugar, cinnamon, mustard and about 1/2 teaspoon salt, add in the orange juice; whisk to combine.
Melt butter in a skillet, add in carrots and the orange juice mixture.
Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently.
Add in sweetened dried cranberries; cook until heated through.
Season with pepper if desired.
Garnish with chopped pecans.