What with vacations, family visits, and the busy days of summer, I've gotten really behind on my digests. But I wanted to pass on this recipe which I made (actually, quadrupled) for a friend's 50th birthday party/picnic. Although it needs to sit for a week, it's really worth the wait. The recipe is based on one from Lean and Luscious Ii.

Steam carrots, covered, over boiling water for about 4 minutes, just until tender-crisp. Drain. Place in a bowl or jar. In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes. Pour this, still hot, over carrots. Cover and refrigerate for one week.