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.

CARROT AND RAISIN SALAD II

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

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

ROASTED CARROT SAUCE

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

SPICED CARROTS

Steps:

• Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
• Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.