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
Servings:6 | Calories:243 | Total Fat:9g | Chol:24mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 6g
30 %
Total Carb 41g
14 %
Fiber 5g
20 %
Sugars 31g
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Cholesterol 24mg
8 %
Sodium 404mg
17 %
Protein 1g
2 %
Calories:
33% Butter or margarine
27% Jellied cranberry sauce
21% Baby carrots
17% Others combined
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 pounds fresh baby carrots 1/2 cup jellied cranberry sauce 1/4 cup butter or margarine 1/4 cup packed brown sugar 1 tablespoon lemon juice 1/2 teaspoon salt
Directions : View recipe directions on allrecipes.com
