Apple-glazed Carrots


Blue Heron Orchard grows a variety of apples, including the Cortland variety, which makes a crisp, flavorful applesauce.

Ingredients

2 lbs. carrots
½ cups apple cider
2 Tbsp. cider syrup
2 Tbsp. butter
3 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup golden raisins (optional)
¼ cup chopped pecans (optional)

Preparation

• Peel, then slice the carrots into ½-inch slices.

• In a 3-quart sauce pan, bring the cider syrup and the apple cider to a low boil.

• Add the carrots, reduce the heat to low and simmer for 8 to 10 minutes. Taste for desired tenderness and cook longer, if necessary. Drain the carrots and set them aside.

• Add the butter to the pan and melt it over low heat.

• Thoroughly mix the brown sugar with the cinnamon and add it to the butter mixture, stirring until the sugar melts.

• Add the carrots and stir to coat. Cook over low heat 2 to 3 minutes to blend flavors.

• Remove the pan from the heat, add the raisins and pecans, if desired. Let stand 5 minutes and serve.