Glazed Carrots With Orange and Cranberries

• cup dried cranberries↗1⁄4
• lb medium carrot, peeled and sliced on the bias about 1/4 wide↗1
• teaspoon salt↗1⁄2
• tablespoons sugar↗2
• cup low sodium chicken broth↗1⁄4
• teaspoon grated orange zest1⁄2
• cup orange juice↗1⁄4
• tablespoon butter, cut into 4 pieces↗1
• ground black pepper↗

Step-by-step instructions

1. 1

   Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.

2. 2

   Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

3. 3

   Add the butter and remaining 1 tablespoon sugar to the skillet.

4. 4

   Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.

5. 5

   Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.

6. 6

   Season to taste with pepper and serve immediately.