1 lb. fresh carrots, sliced, or 2 (15-ounce) cans carrots (see note)
1/4 t. salt (if using fresh carrots)
2 t. amaretto liqueur
2 t. almond extract
2 T. butter
1 T. cornstarch
1/3 C. honey
Place carrots in a medium saucepan; cover with water (about 1 1/2
cups). Add salt; cook over medium heat until fork-tender, about 10
minutes. Remove carrots to a warm dish and set aside. Ladle a
tablespoon or two of cooking liquid into a small dish and set aside
Add amaretto, almond extract and butter to saucepan; stir constantly
until butter is melted. Whisk cornstarch into the small dish of
reserved liquid; whisk cornstarch mixture into saucepan and continue
cooking until sauce is thickened. Stir in honey. Return carrots to
pan and heat through.
Yield: 6 to 8 side-dish servings.
Note: If using canned carrots, drain liquid into a saucepan, then
add other ingredients except salt according to method above. Add
carrots to sauce to heat through.