Caramel apples and carrots

3 c. sliced, peeled Michigan Apples

1 ½ c. peeled, baby carrots

½ c. water

1/8 tsp. salt

2 tsp. margarine

½ c. firmly packed brown sugar

½ tsp. cinnamon

1/3 c. dried tart cherries

Place apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil. Reduce heat and simmer 3 minutes. Drain.

Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed. Serve hot with turkey or pork. Yield: 6 servings.