Carrots with Raspberry Sauce Recipe

"Glorious Foods of Dallas, a marvelous caterer is where this recipe concept came from. Who would have thought that raspberries and carrots would play well together."

Original is 8 servings

Metric US

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Nutritional

Serving Size: 1 (161.7 g)
Calories 129.6
Total Fat - 6.3 g
Saturated Fat - 3.7 g
Cholesterol - 16.3 mg
Sodium - 157.2 mg
Total Carbohydrate - 18.2 g
Dietary Fiber - 4.1 g
Sugars - 9.1 g
Protein - 1.8 g
Calcium - 41.7 mg
Iron - 0.5 mg
Vitamin C - 10.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Broil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork-tender, about 10 minutes. Drain well.

TO PREPARE THE SAUCE

Step 2

Drain the juice from the thawed raspberries into a medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.

Step 3

When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with 1/4 cup brown sugar, 1 teaspoon salt, white pepper, and lemon zest.

Step 4

Mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.