Cranberry-Glazed Baby Carrots

  • Yield: 12 servings


1pound fresh baby carrots
2tablespoons light tub margarine
1/4cup light brown sugar
1/2cup 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. 

Nutritional Info *per serving

  • Calories 50
  • Fat 1g
  • Saturated Fat .2g
  • Cholesterol 0mg
  • Sodium 47mg