10 oz. pkg. baby carrots
1/3 cup apple cider
1/4 cup apple jelly
1 Tbsp. dijon mustard
1/8 tsp. white pepper
Place carrots and cider in medium saucepan and bring to a boil.
Reduce heat, cover pan, and simmer for 6-8 minutes until carrots
are tender. Uncover and add jelly, mustard, and pepper. Cook over
medium heat, stirring frequently, until carrots are glazed.
Makes 4-6 servings.