• 1 1/2 c apple cider
• 1 1/2 c carrots: chopped into 1/4" disks or baby carrots whole
• 1/3 c packed dark brown sugar
• 1 t cinnamon
• 1 T orange juice
• 1/2 t nutmeg
• 1 t salt

1. Place all ingredients into a small saucepan and stir together. Cook over medium/low heat for about 15 minutes. Reduce heat to very low and let carrots simmer for 20-25 minutes, until they are tender. Serve warm and drizzle a little of they syrupy-liquid left in the pan.

These are wonderful with a pork tenderloin, or any kind of fall main dish. My mom always made this during the fall and winter seasons. I make these carrots all the time.