Cooked carrots are lightly spiced and glazed.

• 1 pound carrots, peeled and sliced or 1 lb. whole baby carrots
• 1/2 cup dried tart cherries
• 3 T. maple syrup
• 2 T. margarine
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger

Preparation -
In a covered, two-quart saucepan, cook the carrots in water for about 10 to 12 minutes or until tender. Drain well. Add the dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots. Cook, stirring occasionally, over medium heat, until the mixture is hot and bubbly. Transfer to a bowl and serve. This recipe makes 6 (1/2 cup) servings.