4 c. diagonally sliced carrots
1/4 c. butter
1/4 c. jellied cranberry sauce
2 tbsp. brown sugar
Fresh parsley (optional)

Cook carrots in a small amount of boiling salted water for 10 minutes; drain and set aside.

Combine next 3 ingredients in a medium skillet; cook over low heat, stirring constantly, until cranberry sauce melts. Add carrots and stir gently. Cook over medium heat, stirring constantly, until thoroughly heated. Garnish with parsley, if desired. Yields 6 servings.