Carrots in a Plum Wine and Ginger Glaze

Carrots with a rich glaze made with brown sugar, plum wine and fresh ginger.

Ingredients:

• 2 lbs carrots, trimmed, peeled and cut into rounds, 1/3 inch thick (or the equivalent amount of packaged baby carrots)
• 2 Tbsp brown sugar
• 1 Tbsp minced fresh ginger root
• 3 Tbsp butter
• 1 tsp lemon zest
• 2 cups water
• Salt
• 1/4 cup plum wine (or sweet sherry)
• 1 Tbsp lemon juice
• 2 Tbsp minced crystallized ginger

Directions:

Place carrots in large heavy saucepan, add 1 tbsp of sugar, ginger root, 1 tbsp of butter, lemon zest, water and salt to taste. Bring to boiling over medium heat. Cover and lower heat. Simmer 10 minutes, or until carrots are tender but still slightly crunchy. Drain and reserve. Place remaining butter and sugar in saucepan, place over medium heat and cook, stirring, until butter melts and dissolves the sugar. Add carrots and cook, tossing, until coated with butter and sugar. Add wine, lemon juice and crystallized ginger. Cook and toss until heated through.

Number of Servings: 8

Notes from the Cook: Serve this unique side dish with your holiday entrees.