Place 1-inch
of water in a large saucepan; add carrots. Bring
to a boil. Reduce heat; cover and simmer for 10
to 12 minutes or until tender. Drain and set
aside.
2
In the same
pan, combine the cranberry sauce, butter, brown
sugar, lemon juice and salt. Cook and stir until
cranberry sauce is melted and mixture is smooth.
Add carrots; stir to coat. Heat through.
Rate
this Recipe: The RecipeGirl.com site is currently under a major re-design.
The "ratings" system will be temporarily unavailable until the re-design is
complete.
New comments that have been sent in through July 2008 will be added to the new
site. You can look forward to a new and improved ratings system
within the new site. In the meantime, you can always send in your comments
via the CONTACT link below. Spammers, don't bother as your comment
will go directly into the trash. Thank you for your continued support!
