Grape Glazed Carrots

2 bunches young carrots
1 tablespoon butter or margarine
1/2 cup Concord grape jam
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
2 tablespoons toasted chopped pecans

Pare carrots and cut into 2-inch pieces by slicing diagonally. Cook until tender in lightly salted water. Drain.

Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan. Add carrots. Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots. Garnish with pecans.

Makes 4-6 Servings
Source: Concord Grape Association