2 lbs. baby carrots
1 teaspoon olive oil
1/2 cup jellied cranberry sauce
2 tablespoons honey
1 tablespoon lemon or orange juice
In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well and leave the carrots in the pan. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. Serve immediately. Serves 6 to 8.