1 pound carrots, peeled and sliced 1/2 cup dried tart cherries 3 tablespoons pure maple syrup 2 tablespoons butter 1/2 teaspoon fresh ground nutmeg 1/4 teaspoon fresh ground ginger 1/2 cup walnuts, toasted
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.
Toast walnuts in a dry skillet on the stove top or in a shallow baking pan under the broiler, add to carrot mixture and serve immediately. MAKES 6 (1/2 cup) servings.