Soak the currants in hot water to cover 30 minutes. Drain and reserve
Thinly slice the carrots or cut into julienne strips on a mandoline. You should have about
Heat the butter in a large sauté pan over low heat. Add the sugar, spices, and carrots; cook, stirring constantly, 2 to 3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Heat to boiling. Reduce the heat and simmer covered until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.