4 c. diagonally sliced carrots
1/4 c. butter
1/4 c. jellied cranberry sauce
2 tbsp. brown sugar
Parsley sprigs, optional

Cook carrots in small amount of water, 10 minutes. Drain; set aside. Combine next 3 ingredients in skillet. Cook over low heat, stirring constantly, until cranberry sauce melts. Add carrots; stir gently. Cook over medium heat until thoroughly heated.