Cranberry Glazed Carrots (pareve)
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2 lbs. baby carrots
1 teaspoon olive oil
1/2 cup jellied cranberry sauce
2 tablespoons honey
1 tablespoon lemon or orange juice
kosher salt
pepper
In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well and leave the carrots in the pan. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. Serve immediately. Serves 6 to 8.
Passover Topics
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- Chametz Sheavar Alav haPesach: The Supermarket Controversy
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- A Question of Kitniyot
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Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
