Ingredients:

5 pounds (2,268 g) carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
5 teaspoons salt
5 tablespoons brown sugar
5 teaspoons cinnamon
3 3/4 teaspoons dry mustard
1 1/4 cups (313ml) orange juice
10 tablespoons (150g) butter
2 1/2 cups (438g) Ocean Spray® Sweetened Dried Cranberries
1 cup (108g) pecans coarsley chopped, garnish

Directions:

1. Place carrots and 2 1/2 teaspoons of the salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; simmer 10 minutes or until fork tender. Drain.

2. Combine brown sugar, cinnamon, mustard and remaining salt in a medium mixing bowl. Add orange juice.

3. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently.

4. Stir in sweetened dried cranberries; cook until heated through.

5. Garnish with pecans.

YIELDS: about 25 servings