1/2 cup golden raisins
5-6 medium carrots (10-12 oz.)
Boiling water, just enough to cover carrots
2 tsp. finely-minced fresh ginger
1 tsp. fresh lemon juice
2 tsp. butter or margarine
2 tsp. brown sugar
2 tsp. cornstarch
1 tsp. grated lemon zest
Pinch of salt, if desired
In a medium bowl, combine raisins and just enough hot water to cover them. Let stand about 15 minutes. Meanwhile, peel and slice carrots diagonally into 1/2-inch slices. Place in a medium pot of boiling water, add ginger and lemon juice. Cook 6 to 7 minutes. Drain.
Drain raisins, reserving 3/4 cup liquid, and set aside. In a skillet, melt butter or margarine over medium heat. Add brown sugar and cook 30 seconds.
In a separate bowl, mix together reserved raisin water and cornstarch. Add to butter/brown sugar mixture. Cook about 1 minute, or until thickened. Add raisins and carrots and cook 1 minute. Add lemon zest and salt, if desired. Serve immediately.
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