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

Scrape carrots and slice crosswise on bias about 1/2 inch thick. Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.

Combine butter, cranberry sauce, brown sugar and salt in skillet. 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.