CRANBERRY-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.
CRANBERRY CARROT SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 40m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams
CRANBERRY-CARROT SOUP WITH GINGER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 245 milligrams, Sugar 17 grams
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
GLAZED CRANBERRY CARROTS
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
CRANBERRY SOUP
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
- Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
- Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 0 grams
CRANBERRY MAPLE CARROTS
Make and share this Cranberry Maple Carrots recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
- Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
- In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
- Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
- Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
- Cook until carrots are tender, shiny and caramelized.
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CURRIED CRANBERRY SOUP - HOLY COW VEGAN
From holycowvegan.net
4.9/5 (9)Total Time 32 minsCategory SoupCalories 167 per serving
- In a saucepan, place the carrots and cranberries. Add 3 cups of water and bring to a boil. Cover and cook on medium-low heat for 15-20 minutes or until the carrots are tender.
- Remove the carrots and cranberries to a blender and blend until smooth. Be very careful when blending hot liquids and follow your blender manufacturer's directions.
- Return the carrot-cranberry mixture to the saucepan. Add the ginger powder, curry powder, black pepper, sugar and salt.
- Return to a boil, and then add the drained beans. Reserve the bean cooking stock to thin out the soup, if required.
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