1. Peel the carrots and slice into 1/4-inch-thick rounds. Meanwhile, soak the raisins in water. 2. Melt the buter in a heavy saucepan, then add the carrots, onion, and nutmeg. Once the onions are lightly browned, add the vinegar. Cook, covered, over low heat, until the carrots are tender. 3. When the carrots are done, drain the raisins and add them and the brown sugar to the carrot mixture. Stir gently until the raisins are heated through and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
