- 2 lbs. baby carrots
- 1 teaspoon olive oil
- ½ 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.