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

Slice carrots and cook in small amount of boiling water until just tender. Combine butter, cranberry sauce, brown sugar and salt in skillet. Heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally until nicely glazed.