Honey Tangerine Glazed Carrots with Currants

This is a recipe that keeps evolving through the seasons for me, and I've made some version of this for years now, but I usually use oranges. In this latest version I used fresh tangerines since we have such a wonderful variety available right now. The glaze is a combo of tangerine juice, honey, butter, and brown sugar with a little sherry wine vinegar and squeeze of lime for an acid balancer that keeps it from being too sweet. You don't have to include the currants and cilantro (or parsley), but it really adds a good contrast in flavors that works well together.