Instructions: Scrape carrots and slice crosswise on bias about 1/2 inch thick. Cook, covered, in small amount of boiling water, until just tender, 6 to 10 minutes. Combine butter, cranberry sauce, brown sugar and salt in skillet.

Heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides, about 5 minutes.

NOTES : The cranberry glaze in this recipe gives a butterscotch flavor that is delightful!

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