Back to OU Passover Home Page
Cranberry Glazed Carrots (pareve)
Print Recipe
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.
Featured Passover Articles
- Kashering for Passover
- All in Good Measure: The Shiurim of Passover
- Caring for Infants and the Infirm
- Cigarettes
- From Grapes to Kosher Wine
- Gebrokts – Not Just a Half-Baked Idea
- Getting to Know Your Matzah
- Immersing Ourselves in Tevilat Keilim
- Kashering Microwaves and Dishwashers for Passover
- Mechirat Chometz
- The Question of Quinoa
- What Could Be Hiding in My Romaine?
- What is Kitniyot?
- Yashan & Chadash
