Honey Tangerine Glazed Carrots With Currants

• 1 pound carrots, peeled and sliced
• 1 cup freshly squeezed tangerince juice (I used honey tangerines)
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 3 tablespoons unsalted butter
• 1/2 cup water
• 1/8 teaspoon hulled cardamom seeds, ground to a powder
• 1 tablespoon dried currants
• 1 tablespoon white wine
• pinch kosher salt
• 1 tablespoon sherry wine vinegar
• squeeze of lime
• small handful of chopped cilantro or parsley

1. Combine the tangerine juice, honey, brown sugar, butter, water, the ground cardamom, salt and carrot slices in a small pan. Simmer until the carrots are tender (about 15 minutes depending on the size of your carrot slices).
2. Soak the currants in the wine while the carrots are simmering.
3. When the carrots are tender, add the currants and the wine, the sherry wine vinegar, and lime. Stir and serve immediately. Sprinkle with chopped cilantro or parsley.
4. Enjoy!!!

carrots, freshly squeezed tangerince juice, honey, brown sugar, unsalted butter, water, cardamom seeds, currants, white wine, kosher salt, sherry wine vinegar, lime, handful

Taken from food52.com/recipes/9853-honey-tangerine-glazed-carrots-with-currants (may not work)