1/2 cup vegetable broth
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons minced fresh gingerroot
3 cups fresh baby carrots
| | | In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened. Yield: 4 servings.
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