3 to 4 c. thinly sliced carrots
2 c. thinly sliced onion
1 can chunk pineapple with juice
2/3 c. raisins
2/3 c. green pepper, cut in chunks
1 c. dried apricots cut in chunks (optional)
1 can tomato soup
2/3 c. soup can of vinegar
1 c. sugar
1/2 soup can water or enough to barely cover vegetables
1/2 c. cooking oil

Put soup, vinegar, pineapple juice, sugar and salt in slow cooker and heat on high while preparing vegetables. Add vegetables and water to cover plus cooking oil. Cook on high or low as you desire until carrots are tender and juice is boiling. Thicken sauce with a little corn starch. Serve hot or cold. Keeps well in refrigerator for a week or more.