1 lb. fresh baby carrots
Boil carrots til crisp-tender, about 8 to 10 minutes. Drain and set aside. Cook margarine, brown sugar, nutmeg and cranberry sauce over medium high heat until smooth and dissolved. Simmer 2 minutes. Add carrots and cook 5 min longer.
2 Tbsp. margarine
1/4 cup brown sugar
1/4 tsp. nutmeg
1/2 cup jellied cranberry sauce
"The time has come," he said. "The kingdom of God is near. Repent and believe the good news!" Mark 1:15