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    Carrots with Raisin Sauce


    Source of Recipe


    Aunt Saunny

    2 16-oz bags of frozen sliced carrots
    1/4 C brown sugar
    1 T cornstarch
    2/3 C water
    1/2 C raisins
    2 t cider vinegar

    Cook carrots according to package directions. Blend
    brown sugar and cornstarch in small saucepan.

    Add remaining ingredients; cook over low heat until
    sauce is thickened and raisins are plump. Toss carrots
    with sauce. Makes 8 servings.

 

 

 

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