Orange-Raisin Carrots
Yield
4 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
peeled, sliced |
|
| ¾ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
orange juice
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
peeled, sliced |
|
| 177 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
orange juice
|
|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
sugar
|
|
Directions
Combine carrots, wate, and salt in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 6 to 8 minutes or until carrots are crisp-tender.
Dissolve cornstarch in orange juice; stir into carrot mixture.
Stir in raisins and sugar.
Cook over medium heat, stirring constantly, until smooth and thickened.
