On 2016-06-20 12:57 PM, Gary wrote:

>> Saute the carrots in butter. Sprinkle with a little brown sugar,
>> deglaze with a healthy dose of Chambourd to make a glaze. Never
>> measured, but I'm sure you can figure what you like.
>
> I'll have to try that sometime. I've made carrots sauteed in butter
> with a nip of brown sugar but never thought to add the Chambourd.

Sounds interesting, but I am thinking that an orange liqueur would be
even nicer.