This is a simple, quick recipe that combines the tastes of fall - tart cranberries and sweet cider - in an interesting vegetable dish that makes a nice accompaniment to roast pork, chicken, or duck. A food processor would be helpful in grating the apples and carrots.
The recipe is from Marian Morash's Victory Garden Cookbook (New York: Alfred A. Knopf. $25 hardcover; paper $12.95). Carrots With Cranberries 1 apple 1 cup cranberries 4 cups grated carrots 4 tablespoons light brown sugar 1/2 teaspoon salt 1/2 cup apple cider 2 tablespoons butter
Grate apple and wash cranberries. Combine with carrots, sugar, salt, and cider. Place in buttered casserole and dot with butter.
Cover, and bake in preheated 350 degrees F. oven for 40 minutes, stirring once. Serves 4.