Glazed Carrots and Cranberries
Carrots glazed with butter, sugar and dried cranberries — 168 calories a serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Carrots simmered in broth and then glazed with butter, sugar and dried cranberries. One two-thirds cup serving is 168 calories and 4.2 g of fibre, a sweet-and-sharp side that fits a holiday table without taking up any oven space or much of your attention.
The glaze forms in the last three minutes, after the broth has boiled down to about two tablespoons. Stay at the pan for that part and keep stirring, because sugar goes from light gold to bitter in well under a minute once the liquid is gone and the heat is high.
Lemon juice at the end is what stops this tasting like candy, so do not skip it. The carrots reheat well in a covered pan with a spoonful of water, and they are just as good cold the next day, chopped into a green salad with some crumbled cheese.
Ingredients
- Carrots (Mature)1 cup, sliced diagonally (114 g)
- Salt1/8 teaspoon (0.8 g)
- Sugars2 1/4 teaspoons (9.5 g)
- Low-sodium chicken or vegetable broth *2 tablespoons (30 g)
- Butter (Stick, Unsalted)3/4 teaspoon (3.5 g)
- Cranberries (Dried, Sweetened)2 tablespoons (15 g)
- Lemon juice1/2 teaspoon (2.5 g)
Ingredient swaps
Vegetarian
- Low-sodium chicken or vegetable broth → Vegetable broth 30 g
- Slice the carrots on a diagonal at an even thickness so every piece finishes cooking at the same time.
- Watch the last three minutes closely. The glaze goes from light gold to burnt sugar very quickly over high heat.
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat gently in a covered pan with a spoonful of water.
- Contains: milk (butter).
- Use olive oil instead of butter for a dairy-free version. Unsweetened dried cranberries cut the sugar noticeably.
Method
- Wash your hands and all surfaces before you start.
- Peel the carrots and slice them on the diagonal about 1/4 inch thick.
- Put the carrots, salt, one third of the sugar and the broth in a large skillet.
- Bring to a boil, cover, lower the heat and simmer 5 to 8 minutes, until almost tender.
- Uncover, raise the heat and boil 1 to 2 minutes, until only a little liquid is left.
- Add the butter and the rest of the sugar, stir to coat, then add the cranberries and cook 3 minutes.
- Off the heat, stir in the lemon juice. Serve warm and refrigerate leftovers within 2 hours.
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