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2 lb fresh carrots chopped
1 stick of softened butter
1/4 cup brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup dried cranberries

Either steam carrots 20 minutes or bring them to a boil and cook for 15 minutes on low-medium heat. Once carrots are tender, drain.

Mash carrots, then whip with the butter, brown sugar, ginger & salt.  Manually stir in cranberries. Serve.

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