Baby Carrots in Cranberry-Orange Brandy Sauce
Author Notes: I first came up with this recipe over six years ago; I needed a vegetable side dish and also to use up some cranberry sauce. While I prefer to use homemade orange-flavored whole cranberry sauce, plain cranberry sauce would be delicious, or leave it out altogether for a delicious orange flavored carrot dish. —katiebakes
Serves 6
-
2
pounds baby carrots
-
2
tablespoons butter
-
1/2
cup orange marmalade
-
1/2
cup orange-flavored whole berry cranberry sauce (homemade or OceanSpray)
-
2
tablespoons brandy
-
1/4
teaspoon salt
-
1/2
tablespoon granulated sugar
- Cook carrots in boiling water until tender. Drain well.
- In a large skillet over medium heat, melt butter; add orange marmalade and cranberry sauce, stirring until combined. Add carrots and cook in sauce 2-3 minutes. Reduce heat to low; stir in salt and brandy. Sprinkle evenly with granulated sugar. Serve immediately.
- This recipe was entered in the contest for Your Best Carrot Recipe
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Vegetable|Side|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian
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