This tasty side dish would be an excellent addition to your turkey day table. The combination of cider and cranberries gives the carrots a delicious zing, as well as a beautiful color. Host a pre-Thanksgiving potluck and try it out before the big day!
Carrots with Cranberries
Adapted from a recipe from The Old Farmer’s Almanac
1 pound carrots, washed and peeled
1 cup cider
pinch of salt
1 cup fresh whole cranberries
1 tbsp. unsalted butter
1 1/2 tbsp. dark brown sugar, packed
1. Chop the carrots into 1″ chunks.
2. Put the carrots and cider into a medium skillet and bring to a boil.
3. Add the salt and reduce the heat. Cook at a low boil, stirring occasionally, for about 10 minutes, until the liquid is reduced by half.
4. Add the cranberries, butter and brown sugar. Cook several more minutes, stirring occasionally, until the carrots are tender but still slightly firm and the remaining liquid in the pan is syrupy. The total cooking time should be about 12 to 14 minutes — make sure the carrots don’t turn mushy. Serve.