Steam until crisp tender, about 10 minutes:
3 pounds carrots, peeled & sliced
Spoon into serving dish and set aside.
Saute:
¾ C. minuced onion
1 t. ground ginger
Add:
¼ C. butter
¼ C. honey
¼ C. frozen orange juice concentrate, thawed
2 t. sparkling cider
½ t. minced fresh thyme
Pour over carrots tossing gently to coat.
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