Glazed Carrots and Cranberries - Purdue Extension Nutrition Education Program

Ingredients

• 1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices
• 1/2 teaspoon salt
• 3 tablespoons sugar, divided
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1/2 cup dried cranberries
• 2 teaspoons lemon juice