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 the bias, about 1/2 inch thick. In a saucepan cook carrots, covered, small amount of boiling salted water until just tender, about 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.