Honeyed Carrots With Currants And Saffron

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1/4 cup canola oil

3 1/2 pounds carrots, sliced on the diagonal 1/3 inch thick

2 teaspoons finely julienned fresh ginger

1 teaspoon ground turmeric

Pinch of saffron threads, crumbled

1/2 cup fresh orange juice

3 tablespoons honey

1 cup chicken stock or low-sodium broth

1/4 cup dried currants

Salt and freshly ground black pepper

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