Prune and Pineapple Glazed Carrots

4 pounds carrots, peeled and sliced
1/2-inch thick on the diagonal
2 2/3 cups pineapple juice
1 cup canned, drained, crushed pineapple
1 tsp ground cinnamon
2 cups Sunsweet® Pitted Prunes
1/4 cup plus 2 Tbsps honey
1/4 cup unsalted butter

In a Dutch oven or small stockpot, combine the carrots, pineapple juice, pineapple, and cinnamon, and bring to a boil over medium heat. Reduce the heat to a simmer, cover, and 
and cook for 5 minutes. Stir in the remaining ingredients, increase the heat to medium, and cook, stirring frequently, until the liquid has reduced and coated the vegetables, and the carrots are tender, about 15 minutes. MAKES 24 SERVINGS

Nutrition Facts
Serving Size: 133g Per Serving: 120 Calories, 2g Fat (1g saturated, 0g trans), 5mg Cholesterol, 25g Carbohydrate (17g sugars), 3g Fiber, 1g Protein, 55mg Sodium. Nutritional Daily Values: 260% Vitamin A, 10% Vitamin C, 4% Calcium, 4% Iron