Cranberry Maple Carrots

“WoW, These are so good, we really enjoyed the carrots. I served them with a green Salad, Baked Ham and AuGratin Potatoes. Also Peach Kuchen for Dessert, Yum Yum. Thanks Lennie for the great recipe.”

“This is a different way to make carrots. I’m trying to get more veggies in our meals and I think this is a good one!I used baby carrots and dried herbs- I’m sure fresh would be way…better.”

“I made this for Christmas dinner and it was a hit.I’ll be making them again.I didn’t change anything in the recipe.Thanks!!”

“Oh Lennie!!!! WOW!!We made this as part of our New Year’s Eve dinner- it was the hit of the night!I used baby carrots and real maple syrup from Quebec – yummy!!I didn’t have any fresh ginger or rosemary on hand, so I had to use the dried rosemary and powdered ginger that I had in stock.Please try this – it is amazing!!Don’t omit anything – evny with dried ingredients it was wonderful!I can’t wait to make this again with the fresh herbs, I’m sure it will be better, if that’s possible!!This was not only delicious but very easy to make – an added plus when you’re putting on a huge meal.Thanks for posting Lennie!!!”

“Wonderful vegetable side! I used thick sliced fresh carrots because I had lots on hand. I didn’t have real maple syrup so I subbed with maple flavored pancake syrup. The aroma when you add the syrup, ginger and rosemary to the hot carrot mixture is simply divine!The glaze is so pretty and shiny immediately after cooking. I had to make this ahead of time to take to a family dinner and therefore I had to reheat it for serving. It still tasted great, but the glaze absorbed some and lost its shine. I recommend serving it immediately after glazing. Next time I will cook the carrots ahead of time but wait and add the glaze ingredients instead of doing it in advance. Thanks for a great recipe, Lennie. It made a wonderful addition to our Thanksgiving dinner.”

“I wasn’t sure about this dish because of the strong flavours but I made it for Thanksgiving this year and what a pleasant surprise. It was a huge hit! I cannot believe how great it all goes together. None of the ingredients are overpowering and the cranberries are just a subtle hint of tartness, combined with the maple syrup it’s perfect. Definitly not your usual carrot dish but every single person loved it, even my fiance who isn’t a fan of cooked carrots. I increased the butter a little and used ginger powder instead of fresh ginger and it still came out perfect. GREAT recipe for the holidays and it went perfect with Turkey. I actually liked it served cold as well the next day and I will definitly serve it again. It looks very appealing when done so it’s a great dish for dinner parties too. Thanks for the recipe!!”

“I didn’t know what to expect from this dish and initially my DH shyed away from it as he’s not a lover of sweet foods.It seemed like a strange combination of flavours but they all work well together.I only used 1 tablespoon of maple and my DH thoroughly enjoyed it, and so did I.”

“This was great.I love carrots and am always looking for interesting ways to prepare. I love craisins and ginger and everything else in this recipe.I did make 2 substitutions.I used 2-15 oz cans sliced carrots, drained and rinsed, and I used 1/4 tsp dried rosemary, as that was what I had on hand, but I followed the recipe steps accordingly and was quite happy with the outcome.If it’s this good with canned carrots, I’m looking forward to trying with some fresh ones.”

“Loved every bit of it, Lennie! I used raisins instead of craisins, because that’s all I had. I also used regular carrots and cut them into thick slices. I didn’t really expect this to go well as a side for chappatis, but surprisingly it did, and I had a great dinner… thank you so much! :-)”

“Made these with #50778(swiss steak) last night and they were good.A different way to cook carrots.I cut the recipe in half and only had the dried herbs but still came out good.I really liked them, kids and DH said they were OK, hence the 4 rating, but I’ll be making them again – if it’s on the table it gets eaten and I’m the boss about what goes on the table!!! :)Thanks Lennie for a good veggie dish.”

“This is a delicious way to prepare carrots! The rosemary and ginger give them a unique flavor, and the craisins and maple syrup make them nice and sweet (which is how I like my carrots!). My mom and I made this as part of our family’s Easter dinner and it was enjoyed by all. Thanks for sharing this great recipe, Lennie!”

“I made this for a girl’s night out potluck last night.It was great! I didn’t have baby carrots, so I just cut up a 1 lb bag of carrots instead.I put a bit more ginger and rosemary in, and it was fantastic.I didn’t come home with one leftover (the true test at a potluck)!”

“Very delicious! Quadrupled the ginger and rosemary.”

“Made this for our big Christmas meal, and it was absolutely fantastic!Not only did it taste out-of-this-world (the maple/ rosemary/ cranberry/ginger combination really was surprisingly delicious), it was beautiful the way the caramelized cranberries turned into rubies amongst the carrots.Very festive, delicious dish that I will be making again.”

“Yummy!!! Made it for Thanksgiving.”

“Husband and kids loved it. I used cherry craisins.”

“Wow, these were surprisingly yummy!Even my oldest son (6) commented how good they were. Other than the fact that I may have used a little too much ginger (for my taste, but no one else’s), these were a nice Christmas dinner addition.”

“Another grateful T-day reviewer of 2008.Very pretty dish.I made as written, except lowered the butter by a bit.Used real maple syrup, fresh rosemary that I had “frozen” in an ice cube tray, and fresh ginger.Thanks Lennie!”

“Very well received at 2008 Thanksgiving dinner. I took a hint from NcMysteryShopper and used 1/2 dried cranberries and 1/2 chopped dates. For ease of eating, I also cut the carrots into chunks.”

“there were absolutely delish.I did decide to go a little heavier on the maple syrup, but it definitely worked.”