Last week I was reading the Dallas Morning News and I stumbled upon an article that included “healthier” recipes for Thanksgiving, one of which was cranberry-ginger carrots. I took pictures of two other recipes, but as luck would have it, I found myself craving cranberry-ginger carrots for the rest of the week.
So what’s a girl to do? Wing it, of course!
The ginger? Perfect with the cranberries. So tasty! I let the carrots sit too long in a covered dish and they got a bit mushy, but overall, the dish was excellent, and a great alternative to plain cooked carrots. I’m pretty sure my version isn’t exactly healthy, though…
1/2 pkg fresh cranberries
2 tbsp diced ginger root (really, you should grate it, but I couldn’t find a grater)
2 pkg baby carrots
1 tbsp butter
1/3 c brown sugar
1. Cook cranberries and ginger with a bit of water in a saucepan until the cranberries start to pop.
2. Add carrots, butter, and brown sugar and cook with lid on until carrots are mostly soft, about 20 min, and stir occasionally. Make sure a decent amount of water stays in the pot so the carrots can cook well.
3. Take the top off and simmer so the juices condense into a nice cranberry-brown sugar glaze, about 5 min.
And that’s it! Easy, inexpensive, and tasty. Happy Thanksgiving, y’all!