Enjoy carrots with craisins

Published 12:48 am Wednesday, December 9, 2015

Serves: 6 to 8

1½ pounds little “snack” carrots

3 tablespoons butter

1/4 cup sugar

¼ teaspoon (a pinch) granulated garlic

1 cup Craisins or dried cranberries

Cook carrots, then drain them of most of the water. Mix in butter and sugar for a glaze. Add garlic and toss in Craisins, giving it a stir, or two.