Yield: 4 servings
|8 eaches||Medium size Carrots|
|¼ cup||Butter or Margarine|
|½ cup||Jellied Cranberry Sauce|
|2 tablespoons||Brown Sugar|
Peel, slice and cook carrots, drain well. Combine remaining ingredients in saucepan, add carrots and stir until the carrots are well glazed and warm.
Posted by: Sheila Exner - Sept 95 Submitted By SHEILA EXNER On 09-16-95