Glazed Baby Carrots with Ginger

1 lb baby carrots
1/2 cup white wine
2+ Tbsp balsamic vinegar or Vincotto (must)
1 Tbsp Maple sugar, honey, or Brown sugar
3 Tbsp garlic, chopped
3 Tbsp ginger, chopped
salt & pepper

Cook the whole (or halved lengthwise if they are teenage) carrots in the white wine, covered, over medium to high heat, until they are barely cooked, very crisp, and all the liquid has evaporated from the saucepan.  Add all the other ingredients and cook over high heat, tossing the mixture frequently, until the liquid has been absorbed and evaporated, and the carrots are well coated.  Can be served hot or at room temperature.

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