1/2 cup bourbon
1/2 cup white vinegar
1 clove garlic, minced
2 teaspoons chopped fresh ginger root
3 tablespoons rice vinegar
2 large carrots, sliced
3 cups small sherry tomatoes
1/3 cup blue corn
1 tablespoon brown sugar
1/3 teaspoon ground cinnamon (optional)
In a large saucepan or large saucepan combine bourbon and vinegar. Cook over low heat stirring constantly. Bring to a boil.
Pour in garlic, ginger, rice vinegar, carrots, tomatoes, blue corn, brown sugar and cinnamon; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes or until vegetables are tender. Serve hot or cold.