Sweet Raspberried Carrots

6 whole carrots, scrubbed
1/2 cup raspberry jam
3 cloves minced garlic
1 tablespoon cider vinegar
1 teaspoon fresh snipped dill (or a pinch of dried dill)

Scrub the carrots and steam until just fork tender. Drain and arrange on a platter. Bring the remaining ingredients, except the dill, to a boil and cook, stirring constantly until thick. Pour over the carrots. Cover and put in the refrigerator to marinate until serving time. Just before serving, sprinkle with the dill.

This is a wonderful way to dress up carrots for a party platter.