Cranberry Maple Carrots

2 lb baby carrots
2 tbsp butter
1/2 c dried cranberries
2 tbsp maple syrup
1 tsp minced fresh ginger
1/2 tsp finely chopped fresh rosemary

Boil carrots until fork tender (4-6 minutes)
In a large skillett, melt butter then add carrots and dried cranberries.
Cook for 3-5 minutes until carrots strat to brown.
Stir in maple syrup, then add ginger and rosemary.
Cook until carrots are tender, shiny and caramelized.