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Cranberry-Glazed Carrots
This recipe is kosher for Passover.
Cranberry-Glazed Carrots Eileen Goltz | Pareve
20 minutes 5 minutes
15 minutes
6 to 8 servings

  • 2 lbs. baby carrots
  • 1 teaspoon olive oil
  • ½ cup jellied cranberry sauce
  • 2 Tablespoons honey
  • 1 Tablespoon lemon or orange juice
  • Kosher salt
  • Pepper

  1. 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.
  2. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally.

Serve immediately.