KTK's Raspberry Glazed Baby Carrots

 2 lb baby carrots
2 Tbsp butter                      
1/2 tsp salt                              
3 Tbsp balsamic vinegar                  
3 Tbsp raspberry syrup*,  maple syrup, or honey                             
1/2 cup  parsley leaves, chopped fresh
2 tsp garlic; minced
1/4 tsp freshly ground pepper
1 cup raspberries (optional)    

*European raspberry syrup, which is uncooked, is available at most Greek or near east groceries, works better than US raspberry syrup which has been boiled.

Place butter in a saucepan with a tight lid.  Over medium heat, melt butter, add carrots, and salt, stir to coat carrots, and simmer, covered, for 5 to 6  minutes, until carrots are just tender and most of the liquid has evaporated. Add vinegar, syrup, parsley, garlic, raspberries, and pepper and stir well. Cook on high heat, stirring constantly but gently, just until liquid has evaporated.

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