Citrus Carrots with Craisins

A great side dish for those that do not like vegetables or for those that do. Think Thanksgiving.

INGREDIENTS

4-6 large carrots, peeled, cut diagonally to ¼  inch

1    juice of a large lemon

2    tablespoons honey

¼   cup dry white table wine

2    tablespoons olive oil

1    grated peel of 1 large lemon

1    cup craisins (dried  cranberries)

METHOD

In a large sauce pan, stir together the carrots, lemon juice, honey, table wine, olive oil and lemon. Bring to a boil over medium-high heat, reduce heat to a simmer and cook for about 15 minutes until carrots are tender and glazed. Stir in the craisins and continue to simmer until they are plumped and the liquid is absorbed, about 5 more minutes.

Adapted from a recipe at AllRecipes.com