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Cranberry Carrots

12:00 AM, Nov 19, 2012   |    comments
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4 Lbs Baby Carrots
2 Cups Orange Juice
1 Cup Chicken Broth
6 Whole Cloves or 3 Dashes of ground cloves
1 TBSP Grated Lemon Rind
2/3 Cup Sugar
1 TBSP Cornstarch + 2 TBSP Water
1 Cup Dried Cranberries
1/8 tsp Rosa Leah’s seasoning


Mix ground cloves with sugar, orange juice, Rosa Leah’s, chicken broth, and lemon rind. Bring to a boil, add carrots, and dried cranberries and cook 30 minutes or until the carrots are tender-crisp. Stir in cornstarch mixed with water to thicken.

Presented by: Rosa's Catering

Date Aired: November 19, 2012

Rosa's Catering

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