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SERVES:
6-8 as a side

INGREDIENTS:

2 pounds large carrots, peeled and cut on a bias into 1-2 inch chunks
1 1/2 - 2 Tbs finely minced peeled fresh ginger
3 Tbs butter
1 cup chicken stock (or water)
1 cup apple cider (or see hints below)

1-2 Tbs apple cider vinegar
2-3 Tbs honey
1 Tbs butter
salt to taste

PROCEDURE:

Cut the peeled carrots into chunks, on a long bias, turning each carrot a quarter turn after each cut.

Finely mince 2 Tbs of fresh peeled ginger.

Melt 3 Tbs butter in a large heavy bottomed pan and add the carrots and cook those along for 2 - 3 minutes.

At that point add 1 cup chicken stock, 1 cup apple cider and the minced ginger. Bring it up to a boil and let it boil along at a good rate to reduce the liquid as the carrots are cooking.

It'll take about 20 - 25 minutes for the liquid to reduce and the carrots to cook through and then, at that point, add 1-2 Tbs apple cider vinegar, 2-3 Tbs honey, another Tbs butter and salt to taste and let it continue to cook down until it is a nice syrupy consistency and it is good to go.

HINTS:

Use just apple cider instead of a combination of chicken stock and apple cider.

Orange juice is often used in a recipe like this and, to make up for the missing acid that you'll find in orange juice, a little apple cider vinegar helps balance the sweetness.

The technique for cooking glazed carrots, or really any root vegetable, is to cook the larger sliced peeled vegetable in liquid, letting the liquid reduce down as the vegetable cooks, and then finishing with honey and butter.