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Cranberry Glazed Carrots
This recipe is kosher for Passover.
Cranberry Glazed Carrots Eileen Goltz | Pareve


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



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.

makes 6 to 8 servings