3 lbs. carrots, peeled & grated
1 1/2 c. cranberries, coarsely chopped
1/4 c. butter, cut into chunks
1/4 c. sugar
1/2 tsp. salt
Juice of 2 lemons

Preheat oven to 350 degrees and butter a shallow 3 quart baking dish with a lid. Place all the ingredients in dish and toss to mix. Cover the dish and bake until the carrots are tender, about 1 hour. Stir once or twice during baking. Serves 12 to 16.