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Candied Carrots

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From Taste of Home Magazine

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Ingredients

  • 1-1/2 cups water
  • 2 pounds carrots, sliced 1/2 inch thick
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 6 tablespoons honey
  • 4 teaspoons lemon juice

Details

Preparation

Step 1

Bring water to boil in a large skillet; add carrots, cinnamon, cumin, and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil, and boil uncovered for 4 minutes or until liquid evaporates and carrots are tender.

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