Recipe by Beth Bean Fox-Ebert
"Carrots cooked in wine with raisins and spices."
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1 1/2 pounds
white wine, or more to taste
light brown sugar
Made this for Thanksgiving this year-2014- and get rave reviews from all. And requests for the recipe.
Not what I expected. Used wine and apple cider to cook the carrots in. Too many raisins.
Good recipe - although need to use a few less raisins. Will make again.
I love the spices. I will definitely keep this recipe and use it again. I was looking for a good recipe for carrots that didn't use sugar. Thanks for sharing.
I really liked the spices in this recipe. I will leave out the raisins next time because I don't think they are needed. The carrots with the spices are flavorful enough.
I used Apple cider instead of the wine then reduced the juice to a glaze, added dark brown sugar and salt. Yum!
Made this a puree for baby, yum! Used apple juice instead of wine, halved the butter and skipped the sugar. I'm sure he'll love it and our house smells amazing! Thanks for the recipe :)
Uhhhhh...YUM! I tried this one on my son and his girlfriend and we all loved it. I followed the recipe almost exactly (something I never do) using marsala wine because it was all I had on hand. I think that 2/3 cup raisins was a bit much so I'll cut that back a tiny bit next time but I will certainly make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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