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Tangy Carrots


Tangy Carrots

Tangy Carrots

Diana Rattray
Carrots with a tangy sweet-sour sauce.


  • 3 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • dash pepper
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons cider vinegar
  • 1 cup hot water
  • 4 cups sliced, hot, cooked carrots


In a skillet over medium low heat, cook butter until lightly browned; add cornstarch. Continue cooking , stirring constantly. Add salt and pepper. Combine sugar, vinegar, and water; stir until sugar is dissolved. Add sugar mixture to butter mixture. Cook over low heat, stirring constantly, until sauce is smooth and thickened. Pour over the hot cooked carrots. Serves 6.

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