|Fresh carrots||5 Medium, peeled|
|Butter||1⁄4 Cup (4 tbs)|
|Cranberry jelly sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||4 Tablespoon|
Slice carrots crosswise or on the bias about 1/2 inch thick.
Cook in saucepan filled with salted water 6 to 10 minutes (just until carrots are tender).
In a medium size saucepan, combine butter, cranberry jelly sauce, brown sugar, and salt.
Cook on low heat until mixture has melted.
Drain carrots and add to cranberry mixture.
Return to heat and cook approximately 5 minutes or until carrots are glazed.
Serving size: Complete recipe
Calories 928 Calories from Fat 407
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 29 g145%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1201.5 mg50.1%
Total Carbohydrates 129 g43%
Dietary Fiber 10.1 g40.5%
Sugars 107.8 g
Protein 3 g6.6%
Vitamin A 1047.1% Vitamin C 30%
Calcium 11.5% Iron 5.2%
*Based on a 2000 Calorie diet