½ c. golden raisins
hot water
5-6 medium carrots (10-12 oz)
boiling water, just enough cover carrots
2 t. fresh ginger, finely minced
1 t. fresh lemon juice
2 t. margarine
2 t. brown sugar
2 t. cornstarch
1 t. lemon zest, grated
In a medium bowl, combine raisins and just enough hot water to cover them. Let stand about 15 minutes. Meanwhile, peel and slice carrots diagonally into ½ inch slices. Place carrots in a medium pot of boiling water, add ginger and lemon juice. Cook 6 - 7 minutes. Drain. Drain raisins, reserving ¾ cup liquid, and set aside. In a skillet, melt margarine over medium heat. Add brown sugar and cook 30 seconds. In a separate bowl, mix together reserved raisin water and cornstarch. Add to butter/brown sugar mixture. Cook about 1 minute, or until thickened. Add raisins and carrots and cook 1 minute. Add lemon zest. Serve immediately.
Makes 4 servings.
Nutrition Information: 130 calories; 1 g fat; 0 mg cholesterol; 70 mg sodium; 28 g carbohydrates; 4 g dietary fiber; and 2 g protein.