Ingredients
1/2 cup vegetable broth3 tablespoons orange juice2 tablespoons white wine vinegar2 tablespoons honey2 teaspoons minced fresh gingerroot3 cups fresh baby carrots
Preparation
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.
