Cider Glazed Carrots with Cranberries

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4-5 cups carrots peeled and cut into cubes, cooked

1�� cups apple cider

�� cup golden yellow brown sugar

3 tbsps. butter

�� tsp. ground nutmeg

�� tsp. ground allspice

�� cup canned pineapple chunks, drained

�� cup dried cranberries

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Line up all the ingredients. Select a large non-stick fry pan. Add the butter, cider, all spice, nutmeg and the cooked carrot cubes and the cranberries, saute for 3-4 mins or until a syrup is formed. Add in the pineapples and saute 2 more mins. Present hot as a great side dish for roasts and chops.

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