Plain carrots become an elegant side dish with dried cherries, nutmeg and ginger.
1 pound carrots, peeled and sliced
1/2 cup dried tart cherries
3 tablespoons maple-flavored syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Cook carrots in water in a covered 2-quart saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, 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.