1/2 cup ketchup
1/2 cup hot water
2 tablespoons brown sugar
1/3 cup cider vinegar
2 large carrots, sliced
1/3 cup sliced fresh mushrooms
1/2 teaspoon dried basil
2 teaspoons vegetable oil
2 tablespoons lemon juice
1 teaspoon ketchup
1/2 teaspoon Worcestershire sauce
In a saucepan over medium heat, heat ketchup and water to boiling. Stir in vinegar, carrots, and mushrooms. Reduce heat, cover, and simmer for 2 minutes. Stir in basil, oil, lemon juice, and ketchup.
Pour into a 2 quart glass mold or casserole dish.
Bake uncovered for 1 hour. Remove foil and allow to cool completely. Refrigerate overnight.
When ready to serve, slice each carrot lengthwise and cut into 4 wedges.