Ingredients

  • 11/4 No.10 cans sliced carrots
  • 1/2 Cup butter or margarine
  • 1/2 cup + 3 tablespoons brown sugar, packed
  • 3/4 Cup frozen orange juice concentrate, thawed
  • 2 Tablespoons + 2 teaspoons cornstarch
  • 1 Teaspoon ground nutmeg (optional)
  • 1 Teaspoon ground cinnamon
  • 1 Cup California raisins

Procedure

1. Drain carrots, reserving 1 cup liquid; set aside.
2. Arrange carrots in steamtable pan (12 x 20 x 2 1/2-inch).
3. To make glaze, combine carrot liquid, butter, brown sugar, orange juice concentrate, cornstarch, nutmeg and cinnamon in medium saucepan. Stir to blend. Bring to boil. Remove from heat. Add raisins.
4. Pour over carrots. Bake in Conventional oven – 375°F for 20 to 30 minutes or Convection oven – 325°F for 15 to 20 minutes.

Nutrition Facts Per Serving

Calories 60 (Calories from Fat 29%); Total Fat 2 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 5; Sodium 120; Potassium 152; Total Carbohydrate 10; Dietary Fiber 1; Sugars 8; Protein 1; Calcium 19; Iron <1;

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Did you know raisins are naturally low in sodium?