Candied Carrots

1 1/2 Cup Water
2 Lb. Carrots, sliced 1/2" thick
2 Cinnamon Sticks (3" ea.) (or Watkins Cinnamon Chips when available)
1 teas. Watkins Cumin
1 teas. Watkins Ginger
6 Tbsp. Honey
4 teas. Lemon Juice

Bring water to boil in large skillet. Add carrots, cinnamon sticks, cumin, and ginger. Reduce heat; cover and simmer 10 min. Add honey and lemon juice. Bring to a boil. Boil, uncovered, until liquid evaporates and carrots are tender. (This is about 20 min.) 6-8 servings.

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