Recipe - Omies Candied Carrots

5 md Carrots, scraped
One fourth cup Butter
One fourth cup Canned jellied cranberry
sauce
2 tablespoon Light brown sugar
One half teaspoon Salt

Scrape carrots and slice crosswise on bias about One half 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.

NOTES : The cranberry glaze in this recipe gives a butterscotch flavor that
is delightful!
Recipe by: Omie Dennis Posted to TNT Prodigy's Recipe Exchange Newsletter
by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Mar 11, 1997