1 pound 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
Servings: 6
1. In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.
2. In a greased 1 1/2-quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It is not necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375º oven 35 minutes, or until hot and bubbly. Stir occasionally.
Serving size: 1/2 cup
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
Servings: 6
1. In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.
2. In a greased 1 1/2-quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It is not necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375º oven 35 minutes, or until hot and bubbly. Stir occasionally.
Serving size: 1/2 cup
