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

Slice carrots crosswise on bias about 1/2 inch thick. Cook covered in small amount boiling salted water until just tender, 6 to 10 minutes. In a skillet, combine remaining ingredients; heat slowly and stir until cranberry sauce melts. Add drained carrots heat stirring occasionally, until nicely glazed on all sides, about 5 minutes. Makes 4 servings.