A vintage recipe from our files.
Prep Time: 5 minutes
Chill Time: 2 hours or overnight
Yield: 6 servings
2 pounds baby carrots, cooked just until tender-crisp
1/2 medium red onion, thinly sliced
1/2 medium green bell pepper, chopped
1 cup Karo® Light Corn Syrup
1 can (10-3/4 ounces) tomato soup concentrate
1/2 cup red wine vinegar
1 teaspoon ground mustard
1/2 teaspoon black medium grind pepper
1/4 teaspoon cayenne pepper
Combine carrots, onion and green bell pepper in medium bowl.
Combine remaining ingredients in a medium bowl or large jar and mix well.
Pour mixture over carrots and marinate at least 2 hours or overnight.
Drain marinade before serving