Bring carrots, chicken broth, salt and 1 Tbsp. of sugar to a boil over medium heat in a medium skillet. Cover and reduce heat to simmer. Cook until almost fork tender, about 6-8 min.
Uncover and increase heat to reduce the liquid to almost 2 Tbsp. by simmering rapidly for about 1-2 min. Add the butter and honey and stir well to coat. Add the dried cranberries and continue to cook, stirring frequently for about 3 min.
Take the pan off the heat and sprinkle with the lemon juice, toss to coat. Transfer to a serving dish and sprinkle on the sage, and season with salt to taste. Serve immediately.