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Sweet-And-Sour Carrots

Yield 8 servings

Ingredients

  • 2 pounds carrots, cleaned and cut into 1/2-inch slices
  • 1/4 cup plus 2 tablespoons firmly packed brown sugar
  • 3 tablespoons prepared mustard
  • 3 tablespoons butter or margarine
  • 1 tablespoon plus 1 1/2 teaspoons light corn syrup
  • 1/4 teaspoon salt

How to Make It

  1. Cook carrots in a small amount of boiling salted water in a medium saucepan 10 minutes or until crisp-tender; drain and set aside.

  2. Combine remaining ingredients in a small saucepan. Cook, stirring constantly, over medium heat until butter melts.

  3. Transfer carrots to a serving bowl; pour sauce over carrots. Toss carrots thoroughly; serve warm.

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