8 raw carrots or 1 lg. can whole baby carrots
1/2 c. honey
6 tbsp. wine vinegar
1 c. chopped green pepper
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 1/2 tbsp. sherry
1/4 tsp. salt

Cook peeled and sliced carrots, until tender. (If using canned carrots, drain.) Heat remaining ingredients together over low heat until well blended. Add carrots to glaze and heat through. Serve. (The flavor is even better if made the day before and reheated. Serves 4-6.