Kathleen Dineen Kelly

• 2 lbs carrots, cut into 1/8″ slices
• ½ cup margarine
• 1 tbsp flour
• 2/3 cup water
• 3 tbsp sugar
• 3 tbsp honey
• 2 tsp lemon juice
• 1 tsp grated lemon peel
• ½ cup raisins
• ½ cup pitted prunes
• ½ tsp cinnamon
• ½ tsp ground cloves

Melt margarine in saucepan and saute carrots. Stir in 1 tbsp flour. Add all other ingredients. Bring to a boil and simmer on low heat for 50 minutes.

Better made the day before and reheated. Good idea to double as people usually want seconds. I got this recipe at a Seder Dinner last year.