Suzanne's Rubycran Carrots

Recipe submitted by Suzanne  DeWitt Hall

• 1 12oz bag baby carrots
• ¼ cup water
• ½ 12oz bag (1 ½ cups) fresh or frozen cranberries
• ¼ cup brown sugar (to taste)

If berries are fresh, sort out soft berries or stems. Rinse berries (fresh or frozen) under cold water.

Place carrots in a 1 ½ quart microwave safe cooking dish with ¼ cup of water. Cook covered on high for 5 minutes or until fork tender. Your cook time may vary depending on the strength of your microwave oven. Drain most of the water off, being careful of steam. Add the cranberries and brown sugar. Microwave an additional 3 minutes or until the berries are all popped. Stir to combine and coat the carrots. Taste for sweetness, and add more sugar if needed.