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CANDIED CARROTS From Southern Living Holiday Meals 1982
4 cups diagonally sliced carrots 1/4 cup butter 1/4 cup jellied cranberry sauce 2 tablespoons brown sugar Fresh parsley sprigs (optional)
Cook carrots in a small amount of boiling salted water 10 minutes. Drain and set aside. Combine the next 3 ingredients in a medium skillet. Cook over low heat, stirring constantly, until cranberry sauce melts. Add carrots and stir gently. Cook over medium heat, stirring, until heated through. Garnish with parsley, if desired. Yield: 6 servings