Caucus Carrots


1 pound large, whole carrots
1-1/2 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup sweet dried cranberries
3/4 cup chopped Vidalia onion
2 tablespoons chicken broth


Peel and cut carrots into ¾-inch pieces. In a saute pan over medium heat, melt butter, add carrots and lemon zest, and cook about 8 minutes. Add lemon juice, cranberries, onion, and broth. Simmer until carrots are semisoft (not mushy), about 5 minutes.


6 servings

Preparation Time

20 Minutes

Total Time

20 Minutes

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