Instructions: Wash hands. In medium bowl, combine raisins and hot water. Let stand for about 15 minutes. Meanwhile, peel and slice carrots diagonally into 1/2 inch slices. In medium pot of boiling water, add carrots, ginger and lemon juice.

Cook 6 to 7 minutes. Drain. Drain raisins, reserving 3/4 cup liquid; set aside. In skillet, melt butter over medium heat. Add brown sugar and cook 30 seconds. Mix together reserved raisin water and cornstarch. Add to butter/brown sugar mixture. Cook about 1 minute, until thickened. Add raisins and carrots and cook 1 minute. Add lemon zest.

Yields 4 servings.

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