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

Scrape carrots and slice crosswise on bias about 1/2 inch thick. Cook, covered, in small amount of boiling water, until just tender, 6-10 minutes.

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 on all sides, about 5 minutes.