6 carrots
3 tbsp. parve butter
1/2 tsp. salt
1 cup water
1/2 cup raisins (or prunes)
5 tbsp. brown sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice
3 tbsp. honey

Peel the carrots and slice into 1/8-inch thick slices.

In a medium saucepan, melt the butter. Add the carrots and sauté for 5 minutes. Add the water and sugar; boil. Add the rest of the ingredients and lower the heat. Let simmer on low heat for 2 hours. At the end of 2 hours, remove the cover and cook for 20 minutes longer.