Glazed Carrot Coins with Cranberries Sephardic
By Chef Faye Levy


1 pound Organic Carrots peeled and sliced about 1/4 inch thick 
1 cup Water 
1 pinch Salt 
1 tablespoon Sugar 
1 tablespoon Honey 
1/4 cup Dried Cranberries 
2 teaspoons Vegetable Oil 


Combine the carrots, water, and salt in a medium saucepan 

Bring to a boil and simmer uncovered 10 minutes over medium heat. 

Add the sugar, honey, cranberries, and vegetable oil to the pan 

Cook uncovered over medium-low heat, stirring occasionally, until carrots are very tender and the liquid is absorbed, about 10 minutes. 

 Watch so the mixture does not burn Serve hot or at room temperature