1/4 c. butter
1/2 c. light brown sugar
1/2 c. cranberry-orange relish
2 tbsp. brandy
3 (1 lb.) cans sliced carrots, well drained
Parsley

Melt butter in large skillet over low heat (about 225 degrees). Add sugar, relish, and brandy and stir to blend. Add carrots and cook about 10 minutes at 250 degrees, turning carrots frequently to glaze. Garnish with parsley. (Can substitute cooked fresh carrots.)