Instructions: Dried cranberries, available in most supermarkets, add a festive note to these simple glazed carrots.

PLACE CARROTS and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are tender. Drain.

Combine brown sugar, cinnamon, mustard and remaining salt in small mixing bowl. Add orange juice.

Melt butter in large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add cranberries; cook until heated through. Garnish with pecans.

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