Carrots With Raisin Sauce Recipes

CARROTS WITH RAISINS

Steps:

• In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.

CARROTS WITH RUM RAISINS

Steps:

• Pour rum over raisins. Let stand 30 minutes.
• Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper.
• Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
• Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

EASY GLAZED CARROTS AND RAISINS

Steps:

• Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
• Meanwhile, drain and rinse the carrots.
• Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
• Bring glaze to a boil over medium-high heat and cook 1 minute.
• Add carrots to glaze and toss to coat.
• Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
• Enjoy!

CARROTS WITH RAISIN SAUCE

Steps:

• Cook carrots in salted water until tender, drain.
• While carrots are cooking, mix brown sugar and cornstarch in a small saucepan.
• Stir in water, vinegar and raisins.
• Cook over low heat until sauce is thickened.
• Remove from heat, add butter, stir until melted and pour over carrots.

CARROTS WITH RAISIN-FENNEL VINAIGRETTE

Steps:

• Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
• Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
• Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams

CARROT RAISIN SALAD

Steps:

• Combine carrots, pineapple with juice, raisins, sugar, mayonnaise, and lemon juice in a large bowl; mix well.
• Refrigerate for 2 hours before serving for flavors to meld for best results.

CARROTS WITH RUM RAISINS

Steps:

• Pour rum over raisins.
• Let stand 30 minutes.
• Cook onions in butter/margarine in 10 inch skillet over low heat for 5 minutes, stirring occasionally until onions begin to soften.
• Stir in carrots, raisins and rum.
• Cook until rum is evaporated.
• Stir in wine, salt and dill weed.
• Cover and cook over medium heat 20 minutes or until carrots are tender.
• Stir in heavy cream and heat to boiling.
• Boil uncovered for 5 minutes.