Candied Carrots (Serves 6)

The secret ingredient that glazes these delicious carrots is a small amount of jellied cranberry sauce. It’s a great idea for the menu that needs a special vegetable without lots of extra work or expense.

4 cups (1/2-inch) sliced carrots
2 tablespoons butter or margarine
1/4 cup canned jellied cranberry sauce
2 tablespoons brown sugar
1/2 teaspoon salt

1. In carrots in boiling water till just tender about 8-10 minutes. Drain.

2. In a skillet combine butter, cranberry sauce, brown sugar and salt. Heat slowly and stir till cranberry sauce melts.

3. Add drained carrots; heat stirring occasionally, till nicely glazed on all sides, about 5 minutes.

4. Garnish with fresh parsley and serve.