I just got back from a fabulous weekend in New Hampshire visiting family. We had a blast! Snow tubing, skiing, ice skating, and good old family fun. It was a much needed relaxing break from the recent craziness. Check out this beautiful sunset!
-2 tablespoons Sherry cooking wine
-1 tablespoon plus 1 teaspoon honey
-1/4 teaspoon salt
-1 teaspoon butter
1. Peel carrots. Using the peeler, slice carrots into thin long ribbon pieces.
2. In a sauce pan over medium high heat, heat the Sherry to a boil and add the butter, honey, and carrots. Cover and simmer on low heat for 20 minutes to thicken, stirring occasionally.
Source: Better Homes and Gardens