Cook carrots in water in a covered 2-quart saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, cherry juice, butter, nutmeg and ginger to cooked carrots; mix to combine ingredients. Cook, stirring occasionally, over medium heat, 3 to 4 minutes, or until sauce is bubbly. makes 6 (1/2 cup) servings TIPS
Bread stuffing tastes better with the addition of dried tart cherries.
Dried tart cherries make good additions to rice pilaf or rice pudding.
Liven up green salads by sprinkling dried tart cherries over them.
Add dried cherries to oatmeal or other cereals for a breakfast treat.