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Sweet and Sour Carrots

I’ve rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 2/3 cup dried cranberries
  • 2 tablespoons grated orange zest
  • 3 tablespoons butter
  • 2 pounds fresh carrots, sliced
  • 1/3 cup water
  • 1/4 cup pine nuts, toasted
  • 4 teaspoons sherry vinegar
  • 1/2 teaspoon salt


  • In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange zest; set aside.
  • In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender.
  • Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender.
Nutrition Facts
3/4 cup: 184 calories, 7g fat (3g saturated fat), 11mg cholesterol, 283mg sodium, 31g carbohydrate (21g sugars, 5g fiber), 3g protein.

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