Candied Carrots

Directions

1. 1
   Scrape carrots and slice crosswise on bias about 1/2 inch thick.
2. 2
   Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
3. 3
   Combine butter, cranberry sauce, brown sugar and salt in skillet.
4. 4
   Heat slowly and stir until cranberry sauce melts.
5. 5
   Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.