Glazed Carrots, Pears & Cranberries

Makes 4 Servings


  • 12 ounces fresh cranberries, washed and sorted
  • 1 can (15 ounces) Bartlett pear slices, drained and juice reserved
  • 1 tablespoon fresh lemon juice
  • 3/4 cup reserved pear juice
  • 1 cup sugar
  • 1/2 pound cooked carrots

    In a small saucepan combine cranberries, pear juice, sugar and lemon juice. Bring to boil and reduce to simmer for about 4 minutes until juice thickens. Fold in carrots and pears.

    NUTRITION (Per Serving)
    Calories: 251
    Protein: 3g
    Carbohydrate: 38g
    Fiber: 2g
    Fat: 11g
    Sodium: 414mg
    Cholesterol: 42mg