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Butter Glazed Carrots

(3 Votes)
Updated August 30, 2016
SERVES
6
COOK TIME
15 Min

When you serve up our Butter Glazed Carrots, everyone will ask you where you found carrots so tender and sweet. If they only knew the answer!

What You'll Need:
  • 1 pound fresh babycut carrots
  • 1/4 cup sugar
  • 2 tablespoons white vinegar
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 cup dried cranberries (craisins)
What To Do:
  1. In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.
     
  2. In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.
     
  3. In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots and cranberries to mixture and heat 5 minutes, or until heated through.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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My ex-husband used to make brandied carrots and of course, he never wrote down the recipe. I wonder if I could substitute brandy for the white vinegar??

Hello! - Yes, you can substitute brandy for the white vinegar. Enjoy :)

these were perfect. i use fresh baby carrots instead of canned. i make them for every holiday which rocks because you make the day before and they reheat great in the microwave. what a help for a busy cook on holidays!

These were good. Next time I won't put quite as much white vinegar in it. I also thought they were better left over, after refrigeration. (I used the canned carrots.)

these were awesome. i used 1 16 oz. bag of fresh baby carrots which i julienned and steamed in the microwave first, then followed directions and they do taste better eaten the next day reheated in the microwave.

if i wanted to use fresh carrots instead, how much should i use?

Fresh is way better! I do not use canned vegetables, they're gross!

Yum and easy

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