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Carrots with Raspberry Sauce

Here's how you make Carrots with Raspberry Sauce
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  • Servings: 8
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 pounds carrots, peeled and cut into 1/4-inch slices
  • 1 tablespoon and 1/4 cup packed brown sugar (both of these measurements are added separately)
  • 1 tablespoon and 1 teaspoon salt (both of these measurements are added separately)
  • 20 ounces frozen raspberries, thawed (2 packages)
  • 2 tablespoons cornstarch
  • 2 tablespoons Chambord, Grand Marnier or other raspberry or orange liqueur
  • 4 tablespoons butter, (1/2 stick)
  • 1/4 teaspoon white pepper
  • Finely grated zest of 1 lemon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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