Source: dLife

Aromatic carrots with currants, citrus, cinnamon, cumin, and cayenne.

Servings

0.33 cup dried currants
0.25 cup cold water , hot
3 cup sliced carrots , peeled and thinly sliced or julienned
1 cup orange juice
1 tbsp fresh lemon juice
0.5 tsp cornstarch
0.5 tsp ground cinnamon
1 tsp ground cumin
1 pinch ground cayenne (red pepper)
1 pinch salt and pepper
1 pinch chopped parsley (or mint, optional)

1 Soak the currants in the hot water until plump, about 10 minutes.
2 Meanwhile, in a saucepan, blanch the carrots in boiling water until just tender, about 5 minutes.
3 In a mixing bowl, combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch.
4 Drain the carrots and return them to the saucepan on medium heat.
5 Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes.
6 Add salt and pepper to taste.
7 Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

This recipe would also be good using green beens.