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Ingredients
- 1 lb. carrots, thinly sliced
- 2 Tbsp. water
- 1/4 c. margarine
- 1/4 c. jellied cranberry sauce
- dash of salt
Method
- Place carrots in water in a 1 1/2 to 2-quart microwave-proof casserole.
- Cover and place in microwave on High (600 to 700 watts) for about 9 minutes; drain.
- Stir in margarine and cranberry sauce; season with salt.
- Cover and place back in the oven at Medium-high (400 to 500 watts) for about 2 minutes.
- Stir. Cover.
- Cook on Medium-high about 1 minute.
- Yields 4 servings.
