Glazed Carrots

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1-1/2 pounds carrots, peeled, cut to fit feed tube vertically

1/3 cup firmly packed light brown sugar

1 ounce fresh ginger root, peeled, cut into ½-inch pieces

4 strips orange zest, bitter white pith removed

1½ tablespoons unsalted butter

1 cup orange juice

1½ tablespoons balsamic vinegar

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