5 med. carrots, sliced
1/4 c. butter
1/4 c. canned jellied cranberry sauce
2 tbsp. brown sugar
1/4 tsp. salt

Steam carrot slices until tender-crunchy. DO NOT overcook. Combine remaining ingredients in saucepan, heat slowly, stirring until cranberry sauce melts. Add drained carrots, heat, stir until carrots are nicely glazed, about 5 minutes. Serves 4.