2 carrots, sliced
1 (10 ounce) package frozen mixed vegetables, thawed and drained
2 (8 ounce) cans raspberry preserves
1 tablespoon vegetable oil
1/4 cup brown sugar
1 teaspoon dried marjoram
1 teaspoon lemon juice
1/2 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
3 tablespoons lemon juice
Place carrots in a large bowl. Blend in frozen mixed vegetables, raspberry preserves and vegetable oil. Mix well. Pour over carrots in a large pot, stirring frequently just until carrots are coated with preserves and oil. Cover pot tightly with aluminum foil, and place over medium heat.
Bring a large pot of water to a boil. Add carrots and continue stirring to coat. Reduce heat to medium-low and add pineapple chunks. Cook, stirring each carrot half, over medium heat, for about 5 minutes, or until tender.
Drain carrots and toss in preserves and oil. Add brown sugar, marjoram, lemon juice, black pepper, olive oil and vinegar. Mix together and stir into carrots mixture.
Cover, and simmer 45 minutes, stirring occasionally.
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