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Cranberry Carrot Sauté


1 pound carrots, cut into thin strips
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter or margarine
1/2 cup dried cranberries

Serving Size : 6

PLACE CRANBERRIES AND 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat and cook ten minutes or until carrots are 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. Add cranberries; cook until heated through.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.