Ingredients:

2	Tbl	Butter
1-1/2	Lb	Baby Carrots, Scraped, Cut Into ¼” Diagonal Slices
½	Cup	Dry White Wine Or Water
½	Tsp	Nutmeg
2/3	Cup	White Raisins
1	Tbl	Light Brown Sugar, Firmly Packed

Directions:

In a medium skillet melt the butter. Add the carrots, white wine and nutmeg. Cover and cook over low heat for 15 minutes. Stir in the raisins and brown sugar and cool fir 5 minutes for until raisins are plump and the carrots glazed.

 

Yields

4-6 servings