Cranberry Carrots

Cranberry Carrots

Ingredients:
cranberries, dried, sweetened
carrots, raw
sugars, brown
spices, cinnamon, ground
mustard, prepared, yellow
salt, table
orange juice, raw
butter, without salt

Directions:
Place cranberries and carrots in a large saucepan.
Cover with salted water and bring to a boil.
Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.
Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan.
Bring just to a simmer.
Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.
Serve.