Slice carrots crosswise or on the bias about 1/2 inch thick.
Cook in saucepan filled with salted water 6 to 10 minutes (just until carrots are tender).
In a medium size saucepan, combine butter, cranberry jelly sauce, brown sugar, and salt.
Cook on low heat until mixture has melted.
Drain carrots and add to cranberry mixture.
Return to heat and cook approximately 5 minutes or until carrots are glazed.