Baby Carrots with Cranberries


1 pound baby carrots
1 cup cider
pinch of salt
1 cup fresh whole cranberries
1 tablespoon unsalted butter
1-1/2 tablespoon packed light-brown sugar or maple syrup


Put the carrots and cider into a medium, nonreactive skillet and bring to a boil. Add the salt, reduce the heat, and cook at a low boil, stirring occasionally, for about 10 minutes, until the liquid is reduced by half. Add the cranberries, butter, and brown sugar and cook several more minutes, stirring occasionally, until the carrots are tender but still slightly crispy and the remaining liquid in the pan is syrupy. (The total cooking time should be about 12 to 14 minutes–no longer, or the carrots will turn mushy.) Transfer to a serving bowl.


Serves 6

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