- ½ cup Braum’s Orange Juice
- ⅓ cup dried cranberries
- ¼ cup Braum’s Butter
- 2 Tbsp. Braum’s Honey
- 1 Tbsp. ground ginger
- 2 pounds baby carrots
- Place carrots in a large saucepan with water to cover. Bring to a boil. Cover and cook 20 minutes or until tender. Drain well.
- Meanwhile, combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Simmer approx. 10-15 minutes or until glaze is thickened.
- Add honey-cranberry mixture to carrots; toss well.