4 med. size carrots
1/4 c. onion, minced
1/2 tsp. nutmeg
6 tbsp. butter
2 tbsp. cider vinegar
1/2 c. green raisins
2 tbsp. brown sugar

Peel carrots and thinly slice. Melt butter in a heavy saucepan. Add carrots, onion and nutmeg. When onions have browned, add vinegar. Cover and cook over a low heat until carrots are tender.

Soak raisins in 1/2 cup warm water for about 15 minutes. Drain and add to carrots. Stir in brown sugar. Serve when raisins have been heated. Serves 4- 6.