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Candied Carrots

Great for Thanksgiving or for a change from the same old steamed carrots.

5 med carrots
1/4 cup butter
1/4 cup jellied cranberry sauce
2 tablsp brown sugar
1/2 tsp salt

Peel and slice carrots on the bias about 1/2" thick. Steam them until they are tender, about 8-10 minutes. In a skillet combine the rest of the ingredients and heat slowly until cranberry sauce melts. Add the drained, cooked carrots; heat stirring to glaze on all sides, about 5 minutes.