2 c. chicken stock
1 tsp. salt
2 lb. carrots, cut in 2-inch lengths
1/2 c. honey
2 tbsp. butter
2 tbsp. brown sugar
1/2 tsp. ginger
1/2 tsp. cinnamon

Boil the stock and salt. Add carrots and cook uncovered, 15 minutes. Discard juice from carrots. Combine next 5 ingredients. Pour over carrots. Simmer 5 minutes and serve. Serves 8.