1 (16-ounce) bag frozen baby carrots*
3 cups apple cider
2 Tablespoons butter
1 1/2 teaspoons dried thyme
4 teaspoons sugar
1 teaspoon salt
In large pan combine all ingredients over medium-high heat.
Bring to simmer.
Cover and reduce heat while maintaining simmer.
Cook 10 minutes.
Uncover and increase heat to high.
Boil, stirring occasionally until cider has reduced to thick glaze, about another 5 - 10 minutes.
* GourmetGal's note: Since I prefer to use fresh carrots, I would slightly cook the raw carrots before beginning this recipe.