Cranberry Glazed Carrots (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 lbs. baby carrots 1 teaspoon olive oil 1/2 cup jellied cranberry sauce 2 tablespoons honey 1 tablespoon lemon or orange juice kosher salt pepper

Instructions

In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well and leave the carrots in the pan. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. Serve immediately. Serves 6 to 8.

Serving Size

makes 6 to 8 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .