Moroccan Carrots

4 medium carrots, thinly sliced
1 c. fresh orange juice
1/4 c. water
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon
Large pinch of sugar
1 T. unsalted butter
Salt

In a medium saucepan of boiling salted water, cook carrots for 1 minute. Drain.

In a large skillet, combine carrots with orange juice, water, coriander, cumin, and cinnamon; simmer over moderate heat, stirring occasionally, until just tender, about 10 minutes. Remove skillet from heat and stir in sugar and butter. Season with salt and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258.