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Serves: 6 to 8
1½ pounds little “snack” carrots
3 tablespoons butter
1/4 cup sugar
¼ teaspoon (a pinch) granulated garlic
1 cup Craisins or dried cranberries
Cook carrots, then drain them of most of the water. Mix in butter and sugar for a glaze. Add garlic and toss in Craisins, giving it a stir, or two.
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