From America's Test Kitchen
Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, well-seasoned carrots with a glossy and clingy—yet modest—glaze.
Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals that cooked evenly. We cooked and glazed the carrots in one single operation, starting by cooking the sliced carrots in a covered skillet with chicken broth, salt, and sugar. After the carrots were cooked until almost tender, we removed the lid and turned up the heat to reduce the liquid. Finally, a little butter and a bit more sugar added to the skillet resulted in a pale amber glaze with light caramel flavor. A sprinkle of fresh lemon juice gave the dish
sparkle, and a pinch of freshly ground black pepper provided depth.
Dried cherries can be used in place of the cranberries if you prefer.