Cranberry Carrots - cooking recipe

Ingredients

1 lb. carrots, thinly sliced
2 Tbsp. water
1/4 c. margarine
1/4 c. jellied cranberry sauce
dash of salt

Preparation

Place carrots in water in a 1 1/2 to 2-quart microwave-proof casserole.
Cover and place in microwave on High (600 to 700 watts) for about 9 minutes; drain.
Stir in margarine and cranberry sauce; season with salt.
Cover and place back in the oven at Medium-high (400 to 500 watts) for about 2 minutes.
Stir. Cover.
Cook on Medium-high about 1 minute.
Yields 4 servings.