Cranberry-Glazed Baby Carrots

Kitchen Tested
  • Yield 12 servings

Not only do these carrots look beautiful, but they taste delicious and are low-fat, too.


1 pound fresh baby carrots
2 tablespoons light tub margarine
1/4 cup light brown sugar
1/2 cup jellied cranberry sauce
Freshly ground black pepper to taste


  1. In a saucepan, bring water to a boil then add carrots an boil an additional 8 to 10 minutes. Keep carrots covered and texture should be tender but still fairly crisp. Drain carrots before setting aside.
  2. Over medium-high heat, combine margarine, brown sugar and cranberry sauce in a skillet and stir until, smooth. Simmer an additional 2 minutes.
  3. Add carrots making sure to stir so carrots heat through and become fully glazed, about 5 minutes. Add pepper for added depth. 



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