Heat the oil in a medium skillet and sauté the carrots for 2 to 3 minutes. Add the water, cover and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes until the carrots are tender. Remove the cover. Add the cherries, nutmeg, ginger, shoyu soy sauce and maple syrup. Mix thoroughly. Turn up the flame and cook several more minutes, stirring occasionally until most of the liquid has evaporated and the carrots have a light glaze.
3g fat (21% calories from fat),