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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons light margarine |
||
| Calories 44 | ||
| Calories from Fat 1 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 62mg | 2% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 8.0g | ||
| Protein 0.5g | 1% | |
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Ingredients
- 1 lb baby carrot
- 1/2 cup water
- 1/4 cup jellied cranberry sauce
- 2 tablespoons light margarine or 1 tablespoon margarine
- 1/4 teaspoon cinnamon
- 1/2 teaspoon orange rind
Directions
1
Place carrots and water in a microwave container.2
Cover and cook on high until just tender; drain and set aside.3
In the same container, melt the cranberry sauce and margarine on 80% power.4
Add the seasonings.5
Pour sauce over carrots and mix well.6
Serve warm.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Microwave
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Monique L
On Feb 12, 2008
It was my turn to make Christmas dinner last year. I picked this dish as one of my veggie dishes and to begin with the whole entire family was hesitant to take any but they all did. It was the only thing left on the plates after dinner. Unfortunately it was not a hit with my family. It was easy and inventive though
From: alleycatb
On Feb 8, 2007
this is awesome and easy I subbed butter for margarine and used orange extract instead of rind I think perhaps I might try this with sage too at some point
From: Karamia
On Nov 27, 2005
We made this for Thanksgiving as one of our sides and it turned out good. It was an interesting combination of flavors. Everyone enjoyed them, thanks for sharing!
From: Bergy
On Jun 20, 2002
I love the cranberry/orange rind/ cinnamon combination with the carrots. I used 1/4 cup craisins steeped in a couple of tblsp of white wine (for about an hour). ( I didn't have cranberry sauce at home} - worked well. The flavor of the carrot comes through beautifully but has added subtle flavors Thanks, this is definately a do again recipe
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