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Recipe: Candied Carrots or Sweet Potatoes (using cranberry sauce, 1960's)

Side Dishes - Vegetables
CANDIED CARROTS

"Next time, remember this cranberry glaze for sweet potatoes. It has butterscotch flavor."

5 medium carrots
1/4 cup butter or margarine
1/4 cup canned jellied cranberry sauce
2 tablespoons brown sugar
1/2 teaspoon salt

Slice carrots crosswise on the bias - about 1/2 inch thick. Cook, covered, in small amount boiling salted water till just tender, 6 to 10 minutes.

In a skillet, combine remaining ingredients; heat slowly and stir till cranberry sauce melts. Add drained carrots; heat stirring occasionally, till nicely glazed on all sides, about 5 minutes.

Mrs. Calvin Gorden, Sherburn, Minnesota

Makes 4 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens, 1960's
MsgID: 0110397
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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