1 pound Organic Carrots peeled and sliced about 1/4 inch thick
1 cup Water
1 pinch Salt
1 tablespoon Sugar
1 tablespoon Honey
1/4 cup Dried Cranberries
2 teaspoons Vegetable Oil
Combine the carrots, water, and salt in a medium saucepan
Bring to a boil and simmer uncovered 10 minutes over medium heat.
Add the sugar, honey, cranberries, and vegetable oil to the pan
Cook uncovered over medium-low heat, stirring occasionally, until carrots are very tender and the liquid is absorbed, about 10 minutes.
Watch so the mixture does not burn
Serve hot or at room temperature