1 lb. fresh baby carrots
2 T light tub margarine
1/4 cup light brown sugar
1/2 cup jellied cranberry sauce
Boil carrots til crisp-tender, about 8 to 10 minutes. Drain and set aside.
Cook margarine, brown sugar, and cranberry sauce over
med. high heat til smooth and dissolved. Simmer 2 minutes.
Add carrots and cook 5 min longer.
