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Tender-cooked young carrots in a brown
sugar glaze studded with plump, golden raisins.
Raisin Glazed Carrots
- 2 bunches young carrots, trimmed and peeled
- 1 cup water
- 1/2 cup brown sugar, packed
- 2 tablespoons butter
- 1 cup golden raisins
- Place carrots and water in saucepan. Bring
to boil on high heat; cover and reduce to a simmer. Cook carrots
10 minutes. Drain carrots, reserving
1/2 cup of cooking liquid.
- In a saucepan, combine reserved cooking
liquid, brown sugar and butter. Bring to a boil over medium heat.
Add carrots and turn heat to low. Cover and cook 15 to 20 minutes,
or until carrots are tender. Cooking time will vary, depending
on size of carrots.
- Add raisins and cook on low for 5 minutes.
Makes 6 servings.
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