An easy and fragrant way to spice up carrots.
- 4 cups of bite-sized carrots
- ¾ cup orange juice
- 1/3 cup cranberries
- ½ teaspoon dried ginger
- 1 firm, ripe pear; peeled and sliced
- 3 tbsp brown sugar
- 2 tbsp butter
In a non-stick pan, combine carrots, orange juice, cranberries and ginger. Bring to boil and cook over medium heat for 7-8 minutes, stirring occasionally.
Add pears, brown sugar and butter. Cook uncovered for another 2-3 minutes.