Using packaged baby carrots makes it convenient to create this colorful food gift.

1 16-oz bag baby carrots
1 t. salt
¼ c. peeled and julienned fresh ginger root
3 whole allspice
¾ c. water
¾ c. rice vinegar
1/3 c. packed brown sugar
4 whole cloves
4 whole peppercorns

Cook carrots and salt, covered, in a small amount of boiling water for 3 minutes or until crisp-tender. Drain and place in 3 clean half-pint jars. Place some of the ginger root and one whole allspice in each jar.

In a medium saucepan combine water, vinegar, brown sugar, cloves, and peppercorns. Bring mixture to boiling; reduce heat and simmer, uncovered, for 5 minutes. Pour over carrots. Seal jars and refrigerate for up to 3 months.

Makes 3 half pints (about 6 appetizer servings per half pint).

Nutrition facts per serving: 18 cal., 0 g total fat, 0 mg chol., 135 mg sodium,

5 g carbo., 1 g fiber. Daily values: 56% Vit A, 0% Vit C, 0% calcium, 1% iron.