Cranberry-Carrot Saute
Source: Vegetarian Times--November 1998
Servings: 6

1 pound carrots, cut into thin strips
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter or margarine
1/2 cup dried cranberries

Place cranberries and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat and cook ten minutes or until carrots are tender. Drain.

Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.

Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated.

Add cranberries; cook until heated through.