"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 16-ounce bag carrots, sliced 1/2 t salt 1 cup orange juice 1/2 cup golden or dark seedless raisins 1 T sugar 2 T cornstarch
In 2 quart saucepan over medium heat, in 3/4 cup boiling water, heat carrots and salt to boiling. Cover and cook 6-8 minutes until carrots are tender-crisp. Stir in remaining ingredients. Over medium heat, cook, stirring contantly, until sauce is slightly thickened.
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