Contributed by Diane S.
2 T. butter
2 lbs. carrots, peeled and cut diagonally into thin slices (about 5 cups)
1/2 cup dried cranberries
1 1/2 cups water
1/4 cup honey
1/2 tsp. salt
1/8 tsp. black pepper
Melt butter over meduim-high heat in a large skillet. Add the carrots;
toss to coat carrots evenly with butter. Add cranberries, water, honey,
salt and pepper. Bring to boiling. Reduce heat; simmer, uncovered.
stirring occasionally, until the liquid has reduced to a syrupy glaze and
the carrots are tender, about 25 minutes
September 98 Recipes