Adapted from Williams-Sonoma recipe
2-3 pounds carrots, peeled and cut into thick slices on the diagonal
4-5 cups chicken stock or broth, just enough to cover the carrots
1/2 cup BLiS bourbon maple syrup (or pure maple syrup with a splash or so of bourbon)
1/2 stick butter
1 tablespoon cider vinegar
freshly ground pepper
Salt, to taste
In a large saucepan, combine carrots, chicken stock, maple syrup and butter. Bring to a boil, then decrease to a simmer till carrots are tender, 30-40 minutes.
With a slotted spoon, remove carrots to a bowl. Increase heat under pan, and reduce stock/syrup mixture to about 1 1/4 cups, 30-45 minutes. Return carrots to the pan and add vinegar, salt and pepper to taste. Serve.