Carrot & Cherry Medley

It's cherry season here in Door country so here are is a recipe where plain carrots become elegant with cherries, nutmeg and ginger.
June 01, 2015


In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.

In a greased 1-1/2 quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It is not necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375 degree oven 35 minutes, or until hot and bubbly. Stir occasionally.

Makes 6 servings


  • 1 pound carrots, peeled and sliced
  • 1 cup frozen unsweetened tart cherries
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
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