1 (2 pound) whole fresh carrots, cut into 1/2 inch slices
2 tablespoons margarine, melted
2 tablespoons unsalted butter
1 1/2 tablespoons molasses
1 1/2 cups water
1 cup ketchup
1 teaspoon chicken bouillon granules
1 teaspoon dried red pepper flakes
1 teaspoon prepared horseradish
1 teaspoon dried onion
1 teaspoon salt
1 teaspoon dried sage
In a medium bowl, combine carrots, margarine, butter and molasses. Mix thoroughly and refrigerate while mixing.
Dissolve water and ketchup in 2 quarts sugar; pour over carrots. Mix together mustard, horseradish, onion, salt and sage. Heat skillet over medium heat and stir carrots and molasses into sauce. Cover, and cook 15 to 20 minutes, stirring often. Remove from heat and allow liquid to evaporate.