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Saucy Carrots Recipe

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This recipe for Saucy Carrots, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jack and Pam Stewart


2 bunches of carrots
1 can tomato sauce (undiluted)
cups apple cider vinegar and balsamic
cup olive oil
⅓ cup sugar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 medium onion (finely chopped)
1 small green or red pepper (finely chopped)

a dash or 2 garlic powder
a dash or 2 dried oregano
2-3 tablespoons bacon crumbles (mixed in immediately before serving or on top before serving)

Wash, peel, and cut carrots into penny slices; cook until almost tender. Drain, rinse with cold water. Put carrots in bowl.

In small saucepan, mix soup, sugar, vinegars, mustard, and Worcestershire sauce. Stir over medium heat until warmed through.

Gently steam onions and peppers (microwave 45 seconds); add to mixture in saucepan. Mix well. Set aside until cool.

Add cooled sauce to carrots and refrigerate for at least 24 hours, best if chilled for 48 hours. The saucy carrots can also be served warm, immediately after preparation or reheat after setting for 24 hours.




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