Yield: 4 servings
- 4 carrots, peeled and cut into 1” chunks
- 1 cup apple cider
- 1 tablespoon cinnamon
- 2 tablespoons butter
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1/2 cup raisins
- Place everything in a small saucepot with a tight-fitting lid and bring to a simmer.
- Cook just until the carrots are tender, about 15 minutes or so.
- Stir in the raisins just before serving.