Candied Carrots

1 pound carrots, peeled

1/4 cup butter

1/2 cup jellied cranberry sauce

2 tablespoons granulated sugar

1/2 teaspoon salt

Preheat oven to 350 degrees.  Slice carrots on a slant.  Cook in covered pan with small amount of water until tender.  In medium saucepan, combine the rest of the ingredients and heat until sauce melts.  Add drained carrots and mix with sauce.  Turn mixture into a baking dish; bake 10 minutes.

Carrot Ring

6 to 9 whole carrots, peeled

1/2 cup butter

3/4 cup all purpose flour

1/3 cup granulated sugar

Preheat oven to 375 degrees.  Slice carrots and cook until tender; drain.  Mash carrots and add butter; flour and sugar.  Mix well and pour into well greased 6 cup mold.  Bake for 1 hour.  Fill center of mold with cooked peas, green beans or vegetable of your choice.  Serves 6 to 8.

Rum Carrots

1 pound small carrots

salt and pepper to taste

4 tablespoons rum

2 tablespoons granulated sugar

2 tablespoons butter

Peel carrots and cut in small pieces.  Place carrots in water just to cover.  Add salt, pepper, rum, sugar, and butter.  Cook until water has evaporated and carrots are glazed.

Photo Credit: http://www.tablespoon.com