1 tsp. butter
1 lb. carrots, peeled & cut into matchstick pieces
1/4 c. golden raisins
1/3 c. chicken broth
2 tsp. brown sugar
Salt & pepper to taste

In large, heavy fry panmelt butter over medium heat.

Add carrots, raisins, broth and sugar. Bring to a boil; reduce heat, cover and simmer until carrots are crisp tender, about 10 minutes.

Uncover and boil over high heat until liquid has evaporated, shaking pan often and gently lifting and turn carrots.

Season with salt and pepper and serve. Serves 4 to 6.