Those convenient little packages of baby carrots make a tasty side dish, simmered in cider. The red of the cranberries intensifies the color of the carrots.
1 pound baby carrots
1 cup cider
pinch of salt
1 cup fresh whole cranberries
1 tablespoon unsalted butter
1-1/2 tablespoon packed light-brown sugar or maple syrup
Put the carrots and cider into a medium, nonreactive skillet and bring to a boil. Add the salt, reduce the heat, and cook at a low boil, stirring occasionally, for about 10 minutes, until the liquid is reduced by half. Add the cranberries, butter, and brown sugar and cook several more minutes, stirring occasionally, until the carrots are tender but still slightly crispy and the remaining liquid in the pan is syrupy. (The total cooking time should be about 12 to 14 minutes—no longer, or the carrots will turn mushy.) Transfer to a serving bowl.