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Orange Candied Carrots

My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. —Lori Lockrey, West Hill, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings


  • 1 pound carrots, cut into 1/2-inch slices
  • 1/4 pound butter, softened
  • 1/4 cup jellied cranberry sauce
  • 1 orange zest strip (1 to 3 inches)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt


  • Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
  • Meanwhile, in a blender, combine the butter, cranberry sauce, orange zest, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.
Nutrition Facts
1 cup: 404 calories, 31g fat (19g saturated fat), 83mg cholesterol, 767mg sodium, 33g carbohydrate (25g sugars, 5g fiber), 2g protein.

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