Carrots & Cranberries
Makes:
3 servings, approximately 8 ounces each
Utensil:
1 Qt./.9 L Sauce Pan with Cover
Contributed By:
Jael Tanti
Authorized Saladmaster Dealer
4
carrots, sliced diagonally
2
tablespoons
fresh-squeezed orange juice
(30
mL)
1⁄2
cup
dried cranberries
(60
g)
Directions:
- Place carrots, juice and cranberries in sauce pan. Cover and cook over medium heat.
- When Vapo-Valveā¢ clicks steadily, reduce heat to low and cook for 10 minutes.