2 pounds medium carrots, peeled and cut into coins
1 cup cranberry juice*
2 Tablespoons honey
1/3 cup water
2 Tablespoons butter
1 Tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
Place all ingredients in a 12-inch heavy skillet over medium-low heat.
Simmer until most of the liquid has evaporated and carrots are tender and glazed, about 50 minutes. *mix cranberry juice concentrate with water according to package directions