Cranberry Carrots Recipe
Ingredients
| 6 carrots, sliced, or 1 package (10 ounces) frozen sliced carrots | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cranberry sauce | 1/4 Cup (16 tbs), jellied | |
| Salt | To Taste | |
Directions
Cook carrots according to chart.
Set aside.
Place butter in 1 1/2 to 2-quart microproof casserole.
Cook, covered, on HI (max. power) 1 minute, or until butter is melted.
Add cranberry sauce.
Cook, covered, on HI (max. power) 1 minute, or until cranberry sauce is melted.
Stir and mix in cooked carrots.
Cook on HI (max. power) 2 minutes.
Season to taste.
Set aside.
Place butter in 1 1/2 to 2-quart microproof casserole.
Cook, covered, on HI (max. power) 1 minute, or until butter is melted.
Add cranberry sauce.
Cook, covered, on HI (max. power) 1 minute, or until cranberry sauce is melted.
Stir and mix in cooked carrots.
Cook on HI (max. power) 2 minutes.
Season to taste.
Chef
