The complement of fresh ginger and sweet currants makes this a delicious and versatile side dish.
Put the carrots, butter and ginger in a large saute pan. Add the stock and bring to a boil over medium high heat. Reduce the heat and simmer for 12 to 15 minutes or until the carrots are fork tender and most of the liquid has evaporated. Toss in the currants and season to taste with salt and pepper.