Cider-Glazed Carrots

Adapted from A is for Apple by Greg and Dorothy Patent.

1 lb organic baby carrots, peeled
2 1/2 cups apple cider
1 Tbsp orange zest, finely grated
2 cups water
Salt and pepper to taste
2 Tbsp unsalted butter
1 Tbsp sugar
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
1 Tbsp fresh mint, chopped
2 tsp Italian parsley, finely chopped

Place carrots, 2 cups of the cider, and orange zest in a saucepan. Add 2 cups of water, and season with 1 tsp salt and a few grindings of pepper. Cover pan and bring to a boil over high heat. Reduce heat to medium, and cook carrots until almost tender (about 6 minutes.) Drain well. Melt butter in a skillet over high heat. Add the remaining 1/2 cup cider, sugar, vinegar, and the carrots. Boil, stirring constantly, until liquid is reduced to a syrupy glaze. Add the mint and parsley; season to taste. Stir well and serve.

Makes 4 servings

Allergy Warning: Contains milk