Sue's Cider Carrots

 

 

 Many many years ago, I met my fabulous friend, Sue, when a few of my theater friends and I were putting together a cabaret road show. We needed someone to play the piano, and lucky for us, Sue agreed! Seriously, she's possibly the best accompanist with whom I've ever had the pleasure of working. No matter how lost I would get in the middle of a song, Sue would play me back on track. And by the same token, if I ever took a major wrong turn in the middle of a song, she'd jump ahead to be right there with me and the audience would never have any idea. Simply amazing. Anyway, ever since then, Sue has been a trusted friend whose opinion is always requested and respected. So, when I got an email from her saying that this is 'the only way she'll ever cook carrots again", you  KNOW I had to try them.
  She told me she originally made them to go with a cold couscous salad with feta cheese and pecans, and suggested adding a pat of butter for serving them hot. As far as I'm concerned, this is one of those "how can this not be good" recipes and it SCREAMS holiday side dish, don't you think? It's almost absurdly simple to make, and the flavors go together so perfectly that this might possibly be the only way you'll ever cook carrots again!
Thanx Sue!!

1 lb bag baby carrots
1 bottle sparkling apple cider*
nutmeg
cinnamon

Simply boil the carrots in the apple cider with a few pinches of nutmeg until tender. Drain. Dust with a few pinches of cinnamon. Add a little knob of butter, if desired.

*Sue suggested using Martinelli's Sparkling Cider, but I'd just bet that any apple cider would be delish!