Ginger Glazed Carrots

These carrots are lightly sweet and low in fat. The recipe is from a Betty Crocker cook booklet March 1994.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  cups carrots, 1/4 inch slices
• 1⁄2 cup water
• 1⁄2 cup dry white wine or 1⁄2 cup  apple juice
• 2  teaspoons butter or 2  teaspoons margarine
• 1  teaspoon ground ginger
• 1  tablespoon lemon juice
• 2  teaspoons brown sugar, packed

Directions

1. Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
2. Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
3. Reduce heat to medium-low, add lemon juice and brown sugar.
4. Cook an additional 5 minutes, stirring occasionally until carrots are glazed.