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Cranberry Carrot Saute

1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
1 teaspoon salt, divided use
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/3 cup pecans, coarsely chopped, garnish

1. Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain.
2. Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.
3. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans.

Makes 4 to 6 servings.

Nutrition Facts Per Serving: Cal. 176 (8%DV), Fat Cal. 54, Pro. 2g (3%DV), Carb. 29g (9%DV), Fat 6g (9%DV), Chol. 16mg (5%DV), Sod. 718mg (29%DV), Vit. A 2787RE (278%DV), Vit. C 11mg (17%DV), Vit. E 1mg (1%DV), Calcium 50mg (4%DV), Iron 1mg (5%DV), Folate 21Ug (5%DV), Zinc <1mg (2%DV), Pot. 303mg (8%DV), Dietary Exchange: Vegetable 2, Fruit 1, Fat 1.5

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.