Cranberry-Glazed Carrots
Contributed by Diane S.

2 T. butter
2 lbs. carrots, peeled and cut diagonally into thin slices (about 5 cups)
1/2 cup dried cranberries
1 1/2 cups water
1/4 cup honey
1/2 tsp. salt
1/8 tsp. black pepper

Melt butter over meduim-high heat in a large skillet.  Add the carrots;
toss  to coat carrots evenly with butter. Add cranberries, water, honey,
salt and  pepper.  Bring to boiling.  Reduce heat; simmer, uncovered.
stirring  occasionally, until the liquid has reduced to a syrupy glaze and
the carrots  are tender, about 25 minutes