Return to Main Recipes Page/Return to Home Page
1 pound carrots, peeled and sliced
In a 2-quart saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.
Add cherries, maple syrup, butter, nutmeg, and ginger to cooked carrots. (It is not necessary to thaw cherries before combining with carrots.) Cook, stirring occasionally, over medium heat, until mixture is hot and bubbly.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
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
Here's a great Rosh Hashana recipe.