Braised Carrots with Cranberries

And here's a third Thanksgiving recipe from my cookbook, Local Bounty.

Braised Carrots with Cranberries

Yield: 4 servings

Here's a sweet and sour holiday dish with a deep, mellow flavor. You can use the extra braising liquid as a sauce for any kind of grain or potatoes.

2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
2 cups sliced carrots
1/2 cup cranberries

1. Heat the oil gently in a medium-size saucepan. Add the garlic and cook on low heat for about a minute. Add the orange juice, balsamic vinegar, rosemary, and salt.

2. Bring the mixture to a boil. Add the carrots and cranberries. Cover the pan, lower the heat, and simmer for about 15 minutes or until the carrots are soft.