Cranberry Carrots

• 6 carrots, sliced
• 14 cup butter
• 14 cup jellied cranberry sauce
• salt

1. Peel and cook sliced carrots in microwave on high (max power) for 7-9 minutes in 1 tablespoon water.
2. Set aside.
3. Place butter in 1 1/2 to 2 quart microproof casserole.
4. Cook, covered, on high (max power) 1 minute, or until butter is melted.
5. Add cranberry sauce.
6. Cook, covered, on High 1 minute.
7. Stir and mix in cooked carrots.
8. Cook on Hi 2 minutes.
9. Season to taste.

carrots, butter, cranberry sauce, salt

Taken from www.food.com/recipe/cranberry-carrots-337060 (may not work)