1 1/2 pounds baby carrots, cooked in boiling water for 8 minutes or until tender and drained. Salt to taste.

2 tablespoons butter
1/4 cup maple syrup
1/4 cup dried currants

Prepare whole baby carrots, and set aside. In a large skillet, heat together butter and maple syrup. Add carrots and cook, turning with a spatula for 5 minutes or until carrots are shiny and glazed. Add the currants and continue cooking for about 3 minutes. Serves 8.