2 1⁄2 Cup (40 tbs) (One 1-Pound, 4-Ounce Can, Drained)
1⁄4 Cup (4 tbs)
Cook onion in butter for 5 minutes.
Cut carrots crosswise into 4 pieces each.
Add to onion mixture with remaining ingredients.
Cover and cook over low heat for 1 hour, stirring occasionally.
Serve with pork or other meats.
Makes 6 servings.