4 med. sized carrots
1 c. chicken stock (homemade or canned, no salt added)
3 tbsp. apple juice concentrate
1 tsp. Butter Buds
1/2 tsp. cumin
1/2 tsp. mint
Dash of cayenne pepper
Dash of cinnamon

Peel or scrape carrots. Cut in medium sized rounds (1/4 inch). Heat chicken stock in saucepan to boil. Add carrots; reduce heat to light boil. Cook until about 3/4 of the stock is boiled away. Add sweetener and spices. Cook, stirring occasionally, until carrots begin to glaze. Remove from heat; serve hot or cold.