Orange Candied Carrots - Michael Fletcher

1 lb carrots, cut in ½ inch slices        
¼ cup butter
¼ cup jellied cranberry sauce           
1 orange peel strip (1-3 inches)
2 tbsp brown sugar                             
½ tsp salt

Place 1 inch of water and carrots in a skillet; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until they are crisp tender.  Meanwhile, in a blender, combine butter, cranberry sauce, orange peel, brown sugar and salt.  Cover and process until blended well.  Drain carrots, drizzle with cranberry mixture, return to skillet to heat through.