Cranberry Carrot Sauté

Cranberry Carrot Sauté

Cranberry Carrot Sauté
  • Prep Time

    15 minutes
  • Cooking Time

    20 minutes
  • Serving Size

    4 - 6 servings


  • Carrots1 pound
  • Salt1 teaspoon
  • Brown sugar1 tablespoon
  • Cinnamon1 teaspoon
  • Dry mustard3/4 teaspoon
  • Orange juice1/4 cup
  • Butter2 tablespoons
  • Craisins® Original Dried Cranberries1/2 cup
  • Pecans1/3 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain. Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add dried cranberries; cook until heated through. Garnish with pecans. Makes 4 - 6 servings. Per Serving: Cal. 176 (8%DV), Fat Cal. 54, Pro. 2g (3%DV), Carb. 29g (9%DV), Fat 6g (9%DV), Chol. 16mg (5%DV), Sod. 718mg (29%DV), Vit. A 2787RE (278%DV), Vit. C 11mg (17%DV), Vit. E 1mg (1%DV), Calcium 50mg (4%DV), Iron 1mg (5%DV), Folate 21Ug (5%DV), Zinc <1mg (2%DV), Pot. 303mg (8%DV), Dietary Exchange: Vegetable 2, Fruit 1, Fat 1.5