GINGERED CANDIED CARROTS

18 medium-sized carrots, peeled
4 cups canned chicken or vegetable broth
2 cups water, more if necessary
6 tablespoons unsalted butter
6 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons finely minced crystallized ginger
2 teaspoons ground ginger
Salt and freshly ground black pepper, to taste

Halve the carrots lengthwise and cut into 1-inch length. Place in a large saucepan with the broth and water to cover. Bring to a boil, reduce the heat to medium and cook the carrots 13 to 15 minutes, or until tender. Drain and return the carrots to the pot.

Melt the butter in a small saucepan. Stir in the brown sugar, maple syrup and the crystallized and ground ginger.

Pour the butter mixture over the carrots and cook over very low heat, stirring occasionally, to warm through, about 2 minutes. Season with salt and pepper.

Transfer to a serving dish and serve immediately.

Serve along side your holiday ham.

Serves 8 to 10
Source: the National Pork Board