Candied Carrots - cooking recipe

Ingredients
    5 carrots
    1/4 c. oleo or butter
    1/4 c. jellied cranberry sauce
    2 Tbsp. brown sugar
    1/2 tsp. salt
Preparation
    Slice carrots about 1/2-inch thick.
    Cook, covered, in small amount of boiling water until just tender; drain.
    In skillet, combine remaining ingredients.
    Heat slowly and stir until cranberry sauce melts.
    Add drained carrots; stir until glazed on all sides, about 5 minutes.

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