1 1/2 lb. carrots, peeled and sliced
2 tbsp. honey
2 tbsp. lemon juice
1/4 c. dried currants
1/4 c. Major Grey chutney, minced
1/4 c. orange juice
Orange zest
Salt

In a 4 to 5 quart pan, bring 1 1/2 cups water to boiling; add carrots, honey and lemon juice. Cook 2 1/2 to 3 minutes until just bite- tender. Drain carrots, reserving liquid. Return liquid to pan and boil over high heat, uncovered, until only about 1/4 cup liquid remains, about 10 minutes. Add currants; stir until mixture begins to caramelize and currants puff. Stir in chutney, orange juice; fold in carrots and return to heat to proper serving temperature. Sprinkle with orange zest and salt, if desired.