Glazed Carrots With Orange & Cranberries
The rich caramel flavor of brown sugar goes well with the bacon and pecans.

1/4	cup dried cranberries
1	pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2	teaspoon table salt
2	tablespoons granulated sugar
1/4	cup low-sodium chicken broth
1/2	teaspoon grated orange zest
1/4	cup orange juice
1	tablespoon unsalted butter , cut into 4 pieces
	ground black pepper

Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 1 tablespoon sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.