Gingered Carrots with Golden Raisins and Lemon.

Makes: 4 | Prep Time: 15 min. | Cook Time: 15 min.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • 1/2 cup DOLE Golden Raisins
  • 1 cup hot tap water
  • 6 DOLE medium Carrots (12 ounces), peeled and cut diagonally
  • 1 teaspoon finely minced peeled fresh ginger
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons canola oil
  • 2 teaspoons packed light brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • Pinch of salt (optional)


  1. Combine the raisins and hot water in a medium bowl; let stand for about 15 minutes.
  2. Bring a medium pot of water to a boil and add the carrots, ginger, and lemon juice. Boil for 6 to 7 minutes, then drain the carrots and set them aside.
  3. Drain the raisins, reserving ¾ cup of the liquid and set them aside.
  4. Heat canola oil in a medium skillet over medium heat. Add the brown sugar and cook, stirring constantly, for 30 seconds.
  5. Mix the cornstarch into the reserved raisin water and add it to the oil and brown sugar mixture.
  6. Cook, stirring constantly, for about 1 minute, until the mixture thickens.
  7. Add the raisins and carrots and cook for 1 minute more. Remove from the heat and stir in the lemon zest and salt. Serve immediately.