12/05/2018 Whipped Carrots with Cranberries

Whipped Carrots with Cranberries

Recipe Courtesy of Cindy Schumacher

1 pound sliced carrots, peeled and sliced                 
3 Tbsp. butter                                    
1 Tbsp. brown sugar                         
½ tsp. ground ginger
¼ tsp. salt
¼ cup dried cranberries

Put carrots in a kettle of water and bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until tender. Drain. Place carrots in a food processor; add the butter, brown sugar, ginger, and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries. Serves 4. Can be doubled.