Grandma's Carrots
  • 1 1/2 pounds carrots, peeled and sliced into "coins"
  • 1 tablespoon margarine (or butter if preparing a dairy meal)
  • 1 tablespoon vegetable oil
  • 5 tablespoons honey
  • 4 tablespoons brown sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup seedless golden raisins
  • Kosher salt
  • Freshly ground black pepper
  1. Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Fond memories of helping Grandma in her garden when I was very little.