Braised Carrots With Dried Plums (Prunes) - cooking recipe

Ingredients

1 cup prune, snugly packed
1 lb carrot
1 cup orange juice
1/2 cup water
3 tablespoons butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Preparation

Cut the prunes in half, and cut the carrots into 1/2-inch-thick slices.
In a 3-qt. saucepan, combine all ingredients. Heat to boiling on high. Reduce heat to medium; simmer, stirring occasionally, 15-20 minutes or until liquid evaporates and carrots are glazed. Serve at once.