0 recipes from contoocook and beyond


2 tbsp. butter
2 lbs. baby carrots
l tsp. salt
l/2 tsp. pepper
3 garlic cloves minced
l/2 cup sugar
8 oz. fresh or frozen cranberries (if frozen defrost before using)
2 tsp. chopped fresh tarragon or parsley
Melt butter in large dutch oven over med. heat. Cook carrots, s&p until slightly browned about 8 mins. Stir in garlic and cook until fragrant about 30 seconds. Add sugar and cook covered stirring occasionally until carrots are glazed and nearly tendeer about l5 mins. Stir in cranberries and tarragon or parsley and cook uncovered until carrots are completely tender and cranberries have softened, about 5 mins. Serves 8 to 10, Cooks Country MAG. THIS MANY CRANBERRIES AARE WAY TOO MANY. USE ONLY A

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