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Cranberry Glazed Baby Carrots Recipe
1 lb. fresh baby carrots
2 T light tub margarine
1/4 cup light brown sugar
1/2 cup jellied cranberry sauce
Boil carrots til crisp-tender, about 8 to 10 minutes. Drain and set aside. Cook margarine, brown sugar, and cranberry sauce over med. high heat til smooth and dissolved. Simmer 2 minutes. Add carrots and
cook 5 min longer.
12 servings, Per serving:50calories;1 gram fat;47 mg. sodium;0 cholesterol.
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