Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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