Honey-Glazed Cranberry Carrots

A simple carrot dish like this is a bonus for the busy holiday cook.


4 cups

Recipe from

Oxmoor House


1/2 cup fresh orange juice
1/3 cup dried cranberries
1/4 cup butter
2 tablespoons honey
1 tablespoon grated fresh ginger
2 pounds carrots


Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until glaze is thickened and coats the back of a spoon.

Meanwhile, peel carrots, and slice into 1/4" diagonal slices. Place carrot in a large saucepan with water to cover. Bring to a boil. Cover and cook 12 minutes or until tender. Drain well. Add carrot to honey-cranberry mixture; toss well.

Rebecca Lang,

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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