New Copper Pennies
Serves: Makes 6 to 8 servings
 
Ingredients
  • 2 pounds rainbow carrots, peeled and diagonally sliced ¼ inch thick
  • 1 cup Bloody Mary mix*
  • ¼ cup sugar
  • ¼ cup distilled white vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Creole mustard
  • 1 cup sliced red bell pepper
  • 1 cup chopped yellow onion
  • 1 teaspoon fresh thyme leaves
Instructions
  1. Fill a 12-inch nonreactive skillet halfway with water, and bring to a boil over high heat. Add carrots; cook until tender, 4 to 5 minutes. Drain well. Wipe skillet dry.
  2. In same skillet, bring Bloody Mary mix, sugar, vinegar, oil, Worcestershire, and mustard to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Reduce heat to medium; cook, stirring occasionally, until thickened, 12 to 15 minutes. Remove from heat; stir in carrots, bell pepper, onion, and thyme. Let cool to room temperature before serving.
Notes
We used Zing Zang Bloody Mary Mix
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/new-copper-pennies/