Cranberry Carrot Saute

 

1 pound carrots, peeled and cut into 2-1/2-by-1/2-inch sticks
1 teaspoon salt, divided
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter
1/2 cup sweetened dried cranberries
1/3 cup pecans, coarsely chopped, for garnish

Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain.

Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.

Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add dried cranberries; cook until heated through. Garnish with pecans. Serves 4 to 6.

Photo courtesy of Ocean Cranberries Inc. and National Pork Producers Council