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Ingredients:


*
2 lbs. baby carrots
*
1 tsp. olive oil "ELEA Olive Oil"
*
1/2 cup jellied cranberry sauce (KP)
*
2 tbsp. honey (KP)
*
1 Tbs. lemon or orange juice
*
Sea salt and pepper


Directions:


* In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes.
*
Drain well.
*
Add all other ingredients to the saucepan and cook 5 minutes longer, until nicely glazed and piping hot, stirring occasionally.



Source: Miriam Rivka

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