Carrot-Cranberry Gratin

Carrot-Cranberry Gratin (Adapted from Food and Wine)

1 1/4 pounds carrots, coarsely shredded
1 Fuji apple, coarsely shredded
1 cup fresh cranberries
1/2 cup apple cider
1 tablespoon honey
2 tablespoons unsalted butter, softened

Preheat the oven to 400 with the rack in the upper third.

In a medium bowl, add carrots, apple, cranberries, apple cider and honey - toss well to combine. Scoop the mixture into a 9" square baking dish coated with nonstick spray - smooth the top while pressing down to pack the mixture. Spread the butter over the top.

Bake until the carrots are tender and the top is lightly browned, about 40 minutes.

Makes 4 servings.

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