8 medium carrots, cut into 1/4 inch slices (4 cups)
1/2 cup water
1/2 cup dry white wine or apple juice
2 teaspoons margarine
1 teaspoon ground ginger
1 tablespoon lemon juice
2 teaspoons packed brown sugar
Cook all ingredients except lemon juice and brown sugar in 10-inch skillet over medium heat 12 to 15 minutes, stirring occasionally, until liquid has evaporated. Reduce heat to medium-low.
Stir in lemon juice and brown sugar. Cook 5 minutes, stirring occasionally, until carrots are glazed.
Servings: 6
