1 lb. carrots, scraped and cut into julienne pieces
1 tbsp. butter
2 tbsp. frozen orange juice concentrate
2 tbsp. jellied cranberry sauce

Steam julienne-cut carrots until barely tender. Melt butter in a large skillet. Add orange concentrate and cranberry sauce and whisk until smooth. Add carrots and toss gently over medium heat for about 5 minutes, until well coated.