WKYT - Chef Walter - Recipes

Harvard Carrots 9/28/2010

Ingredients

½ cup sugar (or Splenda)
1 TBSP cornstarch
¼ cup cider vinegar
¼ cup water
4 cups baby carrots, cooked
¼ cup butter

Directions

Mix sugar and cornstarch. Add vinegar and water and cook until thick, stirring constantly. Add carrots and allow to stand a few minutes on very low heat. Stir in butter and serve hot.

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