Carrots With Raisins Recipes

CARROT AND RAISIN BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

CARROT RAISIN SALAD

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

CLASSIC CARROT SALAD WITH RAISINS

Steps:

• Gather the ingredients.
• Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
• In a large bowl, combine the carrots with the raisins.
• In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
• Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

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.

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!

CARROT RAISIN SALAD

Steps:

• Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

CARROT AND RAISIN COUSCOUS

Steps:

• Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

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.

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 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.