8-oz. package baby carrots
1/4 C. unsweetened, apple juice or cider
1/4 t. dried red pepper seeds
1 T. dark brown sugar
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground clove
1/2 t. nutmeg
1/2 t. ground allspice
1 T. spiced rum, optional
In small saucepan, mix carrots, apple juice or cider, pepper seeds, sugar,
ginger, cinnamon, clove, nutmeg (preferably freshly ground), allspice and, if
using, rum. Coat carrots thoroughly.
Bring mixture to low boil over medium heat, stirring often. As mixture thickens,
begin to stir constantly, taking care not to allow liquid to scorch. Carrots
should be crispy tender and sauce mixture should be thick coating.
Makes 4 servings.