I have posted this recipe before but lots of new members so thought I would add it again. My family LOVES the cranberry carrots that are a tradition at my house on Thanksgiving. This recipe is the same whichever kind you make.

Carrots (amount you wish to can)

Frozen juice concentrate thawed

Brown Sugar

2 TBLS Cranberry or apple or pineapple or orange juice concentrate per quart jar or 1 tblspoon per pint. 1tbls brown sugar per quart or 1 tsp per pint. If you prefer it not sweet, leaving out the sugar is okay. Add your choice of juice concentrate to each jar. Add carrots. OMIT salt. Can your carrots as per USDA recommendations for time/pressure, quarts or pints.

Serve cranberry carrots tossed with cooked fresh cranberries or canned whole berry sauce. Serve Pineapple carrots with tossed with the small canned pineapple pieces (I can't remember what they call them) Serve Apple carrots with grated appled rinsed in fruit fresh. Serve orange carrots tossed with coconut or mandarin orange slices.