Ingredients: Two 16-ounce bags frozen baby carrots

3 cups apple cider

2 tablespoons butter

1 1/2 teaspoons dried thyme

4 teaspoons sugar

1 teaspoon salt

Directions: In a large skillet with a lid over medium-high, combine all ingredients. Bring to a simmer. Cover the pan and reduce heat to maintain a simmer. Cook for 10 minutes. Uncover the pan and increase the heat to high. Boil, stirring occasionally, until the cider has reduced to a thick glaze, about another 5 to 10 minutes. Serves 8.