Candied Carrots

The carrots get a butterscotch flavor from the cranberry glaze. Recipe courtesy Charlotte Hansen of The Jamestown Sun.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 5  medium carrots
• 1⁄4 cup butter
• 1⁄4 cup  canned jellied cranberry sauce
• 2  tablespoons light brown sugar
• 1⁄2 teaspoon salt

Directions

1. Scrape carrots and slice crosswise on bias about 1/2 inch thick.
2. Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
3. Combine butter, cranberry sauce, brown sugar and salt in skillet.
4. Heat slowly and stir until cranberry sauce melts.
5. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.