Recipe: Cherry Carrots (using ginger and nutmeg)

CHERRY CARROTS

"Plain carrots become an elegant side dish with cherries, nutmeg and ginger."

1 pound fresh carrots, peeled and sliced
1 cup frozen unsweetened tart cherries
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Put carrots in a medium saucepan; cover with water. Cook, covered, 8 to 10 minutes, or until tender. Drain well.

Put drained carrots back in the medium saucepan. Add cherries, maple syrup, butter, nutmeg and ginger; stir to coat carrots with all ingredients. (It is not necessary to thaw cherries before combining with carrots.) Cook, stirring occasionally, over medium heat, until mixture is hot and bubbly.

Makes 6 portions (1/2 cup each)
Source: the National Cherry Marketers Association