Recipe - Henry Viiis Seven Herb Wine

6 lg Carrots
One half cup Water (from cooking carrots)
1 cup Light brown sugar
1 cup Honey
2 tablespoon Butter

Peel carrots and cut into One half inch slices. Put in saucepan and add water to
cover. Cook until slightly tender when tested with a fork. Drain the carrot
water reserving One half cup for the glaze.

Combine in saucepan carrot water, light brown sugar, honey and butter,
bring to a rolling boil. Boil for 8 to 10 minutes until you get a thick
syrup. Add carrots and stir gently to glaze and turn on low heat to heat
carrots through. Makes 4 to 6 servings Posted to TNT Prodigy's Recipe
Exchange Newsletter by vaughndell@juno.com on Jul 17, 1997