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Glazed Carrots and Cranberries


1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices
½ teaspoon salt
3 Tablespoons sugar, divided
½ cup chicken broth
1 Tablespoon butter
½ cup dried cranberries
2 teaspoons lemon juice


  1. In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar, and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
  2. Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
  3. Add butter and remaining sugar to skillet; stir carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  4. Remove from heat and stir in lemon juice. Serve warm.
  5. Refrigerate leftovers within 2 hours.
Recipe Image
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 cups minutes
Nutrition Facts: View Label