Carrots in cranberry glaze

Ingredients:

• 700 g carrots, peeled and thinly sliced
• 1.5 cups cranberry juice
• 2 tbsp. l. olive oil
• 3/4 tsp ground cumin
• A pinch of ground cinnamon
• Chopped parsley for sprinkling

Preparation:

1. Heat olive oil in a shallow frying pan, add carrots and cook until tender, about 5-7 minutes. Add cranberry juice, cumin, cinnamon, and salt to taste.
   
   Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are glazed, 25 minutes.
   
   Sprinkle the cranberry-glazed carrots with chopped parsley.