Apple cider-glazed carrots

Ed went and picked a gazillion gallons of apples up in Vermont, and then pressed most of them into cider. This is a good thing, but cider doesn't last, so I've been coming up with ways to use it up. We had carrots the other day, and epicurious has a recipe for cider-glazed carrots, which sounded good. Of course, the recipe calls for two pounds of carrots, and I had 7 carrots, so I sort of had to ignore their proportions and just wing it. The end result was delicious, so I'll definitely be making this again. It got a soaring approval in the Ed-ratings, too.

Cider-glazed carrots
Carrots, of some quantity. Preferably the relatively small ones, because they're prettier and they cook faster.
Apple cider
Cider vinegar
Kosher salt
Butter

Notice the lack of any quantities... you can follow the real recipe if you want quantities, gosh darn it!

Start by chopping the green bits off the carrots. If the carrots are particularly large, cut them into smaller pieces. My carrots were small enough that I just left them whole. If you are leaving them whole, wash them pretty well, or you could peel them, but that seemed like an unnecessary step.

Put the carrots in the pan. Pour in some cider, so that there is maybe 1/2" of depth around the carrots. Drizzle in a little cider vinegar, I used ~1tsp for my small amount of carrots, if you had more carrots and more cider you'd use more vinegar. Sprinkle the whole thing with some kosher salt, about two pinches in my case. Drop in some pats of butter.

Bring the entire thing up to a simmer, and then put a lid on the pot. Let it simmer away for 10-20 minutes, checking and stirring occasionally. Once the carrots are tender enough to poke with a fork (but not all the way through), keep the lid off, and continue to stir around occasionally, reducing the cider. Once the cider has reduced into a thick, caramel-y glaze, you're done. Serve the carrots warm, or I hear they're fine the next day, too. Carrots are pretty forgiving.