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