Moroccan Carrots

This recipe serves:  4 8

1 1/2 cups carrots, (about 1/2 pound) cut into slices or strips
1 tablespoon olive oil
1 tablespoon brown sugar
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cumin
dash of cayenne pepper,or to taste
1/3 cup orange juice
2 1/2 tablespoons currants,soaked in hot water
salt to taste
freshly ground black pepper
chopped parsley or mint (garnish)
1. Melt the olive oil in a large saucepan over moderate heat. Add the sugar, spices and carrots and stir over low heat for a few minutes.

2. Add the orange juice and the currants with some of their soaking liquid.

3. Bring to a boil. Quickly reduce the heat and simmer the carrots, covered, until tender. Adjust seasoning to taste.

4. Sprinkle with chopped parsley or mint.

Serving Size: about 1/2 cup

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