Whipped Cranberry Carrots

A perfect side for your Thanksgiving feast! Buttery carrots combine with tart cranberries to make a perfect partner to your turkey or any winter evening’s supper.

Whipped Cranberry Carrots
Adapted from Simple and Delicious magazine

You will need:

1 lb sliced, fresh carrots- preferably organic
3 T. butter
1 T. sucanat– other sweeteners can easily be substituted, or just leave out altogether.
1/2 t. ground nutmeg
1/4 t. sea salt
1/4 c. dried cranberries

Peel and slice your carrots. (Wow. Disregard the dirty looking knife. It’s really clean, I promise. Just hard water spots)

Place your carrots in a saucepan and cover with several inches of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until tender. Drain.

Place carrots, butter, sweetener, nutmeg, and salt in a food processor. (I used my blender, but I wouldn’t recommend it. My blender was not impressed.) Process until smooth.
(I wasn’t able to get a photo of this step. Quite honestly, it was because my counters, utensils, and fingers were covered in whipped carrots…)

Add cranberries, process until lightly chopped and incorporated into the puree. I left decent sized pieces of cranberry in mine. I liked the texture it created.

Transfer to a serving bowl. Garnish with additional cranberries, if desired. Yield: Approximately 4 servings.

Whipped Cranberry Carrots


  • 1 lb sliced, fresh carrots
  • 1 T. sucanat- (or other sweetener)
  • 1/2 t. ground nutmeg
  • 1/4 t. sea salt
  • 1/4 c. dried cranberries


  1. Peel and slice carrots
  2. Add carrots to saucepan and cover with several inches of water
  3. Bring to boil
  4. Reduce heat, cover, and simmer 15 minutes or until tender
  5. Drain
  6. Then, in your food processor add: carrots, butter, sweetener, nutmeg, and salt
  7. Process until smooth
  8. Add cranberries, process until lightly chopped for a little texture
  9. Transfer to serving bowl
  10. Optional: Garnish with additional cranberries

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  1. Melynda says

    What a different way to serve carrots. I think this will be delicious, and cannot wait to try them, thanks.

  2. girlichef says

    This sounds like a really good combo…and wouldn't it surprise everybody at the table who is used to the orange veg being sweet potato or squash!? I think I may have to add it to the menu! Thanks so much for sharing this with the hearth and soul hop this week đŸ˜€

  3. Inge says

    I used to puree much..in my life with the french culture. And that’s slipped away in the last decade. You’ve reminded me of good times past..and to be had again. There’s a taste twist for me in this recipe..and I’ll try it out sometime, thank you! However.. it is that I’m saving a plethora of carrot pulp from my juicer..much more than I might want for winter soups. I wonder..hmmm. Could’t I use this for a puree somehow?..steam it vs boil it? And combine it with a moister companion..since it’s lost it’s juice?
    Any thoughts? Inge

    • says

      Hmmm…. Interesting idea Inge- I’ve never thought of doing that. It might be worth a try! You’d definitely want to add in some sort of additional moisture in the form of a juice or stock. If you try it, let me know how it works!