Glazed Carrots

 2 pounds assorted carrots (baby carrots, large carrots, heirloom carrots)
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives

Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.

8 servings


Recipe form Better Homes and Gardens 2013 cookbook.