4 cups diagonally sliced carrots
1/4 cup butter
1/4 cup jellied cranberry sauce
2 tbsp. brown sugar

Cook carrots in a small amount of salted water for 10 minutes. Drain and set aside. Combine next three ingredients in a skillet. Cook over low heat stirring constantly until cranberry sauce melts. Add carrots and stir gently. Cook until heated. 6 servings.