Glazed Baby Carrots

KTK Glazed Baby Carrots

1 lb baby carrots*
1/2 cup white wine
2+ tbsp balsamic vinegar or vincotto (must)
1 tbsp maple syrup, honey, or brown sugar
3 tbsp garlic, chopped
3 tbsp ginger, chopped
  salt & pepper

Cook the whole (or halved lengthwise if they are teenage) carrots in the
white wine, covered, over medium to high heat, until they are barely
cooked, very crisp, and all the liquid has evaporated from the saucepan.
Add all the other ingredients and cook over high heat, tossing the mixture
frequently, until the liquid has been absorbed and evaporated, and the
carrots are well coated. Can be served hot or at room temperature.

 *Use real baby carrots - not the odd, shaved down things that show up in little plastic bags as snack food.