- 4 pounds baby carrots
- 3 cups dried Michigan tart cherries
- 1 1/4 cups maple syrup
- 3/4 cup butter
- 2 1/4 teaspoons ground nutmeg
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon salt
Cook carrots, covered in boiling water 8 to 10 minutes, or until tender; drain.
Heat cherries, syrup, butter, nutmeg, ginger and salt in large saucepot. Stir in carrots. Heat until carrots are well glazed.
Serve as a side dish. This recipe is especially good with chicken, beef or fish.Recipe courtesy of Cherry Marketing Institute.