Instructions: Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away.

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