Cranberry Carrots
3 pounds carrots, shredded coarse (about 10 loosely packed cups)
1 1/2 cups (6 ounces) fresh or frozen cranberries, chopped coarse
1/4 cup butter or margarine, cut in small pieces
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup lemon juice
Heat oven to 350. Grease a shallow 3-quart baking dish, preferable one with a lid. Put all ingredients in prepared baking dish and toss to mix. Cover tightly and bake about 1 hour, stirring twice, until carrots are tender. Makes 12 servings.
page revision: 1, last edited: 10 Nov 2009 02:43
