Renny Darling's

Intensely flavorful and filled with many assertive tastes (and textures), these carrots add high interest to an Indian dinner.

1 pound bag fresh baby carrots
boiling water

2 tablespoons butter
1 tablespoon sugar
1 teaspoon minced candied (crystallized) ginger
1/3 cup black currants
1/4 cup coconut flakes
salt to taste

In a saucepan, cook carrots in boiling water to cover until tender, about 10 minutes. Drain and refresh under cold water. In a large skillet, add the remaining ingredients and cook over low heat until sugar has melted. Add the drained carrots and continue to cook, turning and tossing with a broad spatula, until the carrots are nicely glazed, about 5 minutes. Serves 6.