Instructions: To make the marinade, combine the wine, orange juice and zest, and cinnamon in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the shallots, garlic, thyme, coriander, and bay leaf.

Yield 2 1/2 cups
marinade.

Carrots: Place the carrots in a nonreactive container or a 1 gallon zip lock platic bag. Pour the marinade over the carrots and refrigerate for 4 to 6 hours. Remove the carrots from the marinade and set aside.

In a wok or deep sided saute pan, cook the marinade over high heat to reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3 minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The carrots should be firm but not crisp.

Yield 4 servings.

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