Carrots in Apricot Sauce

This sauce is so good I can see it being used on other foods, like roast pork, leg of lamb, turkey breast, chicken, sweet potatoes, or....well enough. I'll try some of these ideas and let you all know later.  OK ??

INGREDIENTS
1    package (12 ounces) baby peeled carrots
1    cup low sodium chicken broth
1/2 cup dried apricots, chopped small
1    teaspoon honey
1    teaspoon aged balsamic vinegar
1/4 teaspoon ground cinnamon

METHOD
Steam the carrots in the microwave or on top of the stove for 4 minutes so they remain crunchy-tender. Set aside. In a medium sauce pan, combine the broth, apricots, honey, balsamic vinegar and cinnamon. Bring to a boil and reduce the heat to low. Cook for 6 to 7 minutes until the apricot pieces have absorbed enough liquid to be soft and tender. Transfer to a blender or food processor and process to a slightly lumpy puree.

Return to the sauce pan and add the carrots. Cook over low for 1 to 2 minutes to reheat the carrots, remove from the heat and serve.

Based upon ideas from www.about.com Home Cooking