Carrots & Cranberries

Makes:

3 servings, approximately 8 ounces each

Utensil:

1 Qt./.9 L Sauce Pan with Cover

Rate Recipe:

Contributed By:

Jael Tanti

Authorized Saladmaster Dealer

Ingredients

carrots, sliced diagonally

tablespoons

fresh-squeezed orange juice

(30

mL)

¹⁄₂

cup

dried cranberries

(60

Directions:

Place carrots, juice and cranberries in sauce pan. Cover and cook over medium heat.
When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 10 minutes.

Nutritional Information per Serving

Calories:

387

Total Fat:

Saturated Fat:

Cholesterol:

0mg

Sodium:

78mg

Total Carbs:

92g

Dietary Fiber:

Sugar:

Protein:

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