3 lbs. carrots, pared and diagonally sliced
1/4 c. + 2 tbsp. butter
3/4 c. jellied cranberry sauce
1/4 c. + 2 tbsp. firmly packed brown sugar
3/4 tsp. salt

Cook carrots in small amount of boiling water 8-10 minutes or until crisp tender. Melt butter in a small saucepan. Add remaining ingredients. Cook, stirring constantly, until cranberry sauce melts. Pour cranberry mixture over carrots, stirring well. 10 servings.