Spiced Carrots(4 To 6 Servings) - cooking recipe

Ingredients

6 medium carrots, cut in 3-inch lengths (I used 1 lb. of those baby carrots already cut up)
3/4 c. sugar
3/4 c. water
3/4 c. white vinegar
1 Tbsp. mustard seed
2 1/2-inch stick cinnamon, broken (I used ground cinnamon because I was out of sticks)
3 whole cloves

Preparation

Cook carrots 5 minutes; drain.
Cut in strips or lengths or whatever size you want, I guess.
I just left the baby carrots as they were.
Combine other ingredients and simmer 10 minutes. Strain liquid over carrots.
Refrigerate 8 hours or more.
Drain well and serve.