Glazed Carrots with Orange and Cranberries

1lb carrots (baby carrots or peeled, sliced)
1/4c dried cranberries
1/2t salt
2T sugar
1/4c chicken broth (low sodium)
1/2 t grated zest and 1/4c juice from 1 orange
   (I just used some orange juice)
1T unsalted butter
Ground black pepper

1. Bring carrots, cranberries, salt, 1T sugar, broth and orange to a boil, covered.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked (~5min)
3. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally , utnil the liquid is reduced to ~2T, 1-2 min.
4. Add the butter and remaining 1T sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until they are tender (~3min).
5. Season with pepper to taste.

Recipe is from Best American Side Dishes Cookbook.