GINGERED CARROTS WITH LEMON AND GOLDEN RAISINS

These gingered carrots are a pretty, nutritious side dish that complements most entrées.

1/2 cup golden raisins
Hot water
5 to 6 medium carrots (10 to 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.

Makes 4 servings

Per serving: 124 calories, 2 g. total fat (1 g. saturated fat), 26 g. carbohydrates, 1 g. protein, 3 g. dietary fiber and 55 mg sodium.

Source: American Institute for Cancer Research