Thursday, June 26, 2008

Cranberry Carrot Saute

1 lb carrots, peeled and cut into 1/4" slices
1 tsp salt, divided
1 tbl Splenda brown sugar blend
1 tsp cinnamon
3/4 tsp dry mustard
1/4 cup orange juice
1 tbl butter or margarine
1/3 cup dried cranberries
1/3 cup chopped pecans

Place carrots and 1/2 tsp salt in large saucepan. Cover with water and bring to a boil. Reduce heat and cook 10 minutes or until carrots are tender. Drain.

Combine Splenda, cinnamon, mustard, and remaining salt in a small bowl. Add orange juice.

Melt butter in a large skillet. Add carrot and juice mixture. Cook 2-3 minutes or until carrots are coated, stirring frequently. Add cranberries and cook until heated through. Garnish with pecans.

4-6 servings

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