Cranberry Carrots

• 2 lbs.:baby carrots
• 1 teaspoon:olive oil
• 1/2 cup:jellied cranberry sauce
• 2 tablespoons:honey
• 1 tablespoon:lemon or orange juice
• kosher:salt
• :pepper

Preparation

1. In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes.
2. Drain well and leave the carrots in the pan.
3. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally.
4. Serve immediately. Serves 6 to 8.