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Carrots with Raspberry Sauce

Created by ForeverMama on September 28, 2024

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

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.