1 pound fresh babycut carrots
1/4 cup sugar
2 tablespoons white vinegar
1/4 cup (1/2 stick) butter
2 tablespoons water
1 teaspoon cornstarch
1/4 cup dried cranberries (craisins)
Directions1.In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.
2.In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.
3.In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots and cranberries to mixture and heat 5 minutes, or until heated through.