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After this is made, we top it with marshmallows and cook it in with baked ham.
1 pound of carrots, cut into 1/2-inch slices
1/4 cup butter or margarine
1/4 cup jellied cranberry sauce
1 orange peel strip, 1-3 inches
3 tablespoons brown sugar
1/2 teaspoon salt
Place 1-inch of water and carrots in a skillet. Bring to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes or until crisp-tender. In a blender, combine butter, cranberries, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots, drizzle with cranberry mixture. Makes 3 servings.