Spiced Cherry Maple Carrots
Plain carrots become an elegant side dish with cherries, maple syrup, nutmeg and ginger.
1 pound carrots (450 g), peeled and sliced
1/2 cup (125 mL) dried tart cherries
3 tablespoons (45 mL) maple syrup
2 tablespoons (30 mL) margarine
1/2 teaspoon (2 mL) ground nutmeg
1/4 teaspoon (1 mL) ground ginger
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan.
Cook, stirring occassionally, over medium heat, until mixture is hot and bubbly.
Note: A 1-lb. package of whole baby carrots can be substituted for the sliced carrots.
Makes 6 (1/2 cup or 125 mL) portions.
Per 1/2-cup serving:
4 g total fat (1 g saturated fat)
22 g carbohydrates
0 mg cholesterol
1 g protein
3 g fiber
97 mg sodium
270% vitamin A
8% vitamin C