Carrots with Pineapple Sauce & Golden Raisins Serving Size - 4 Prepared By - Frederic Recipe Rating
			2 cups finely diced fresh pineapple 1/3 cup water 1/3 cup golden raisins 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar kosher salt and freshly ground black pepper pinch of turmeric pinch of cinnamon 3/4 pound carrots (4 to 5 carrots), peeled and trimmed 2 tablespoons mayonnaise 1/4 cup fresh chopped chives
			Place 1 cup of pineapple with 16 cup of water in a blender, and blend until the fruit is completely liquefied, about 2 minutes. Strain the juice through a fine sieve into a measuring cup and keep 1 cup. lf need be, press the pulp to extract more juice, then discard the pulp. Bring the pineapple juice to a simmer in a medium saucepan, over low heat. Add the remaining 1 cup of diced pineapple, raisins, mustard, and vinegar. Cook over very low heat. stirring occasionally, until the raisins soften and the mustard dissolves in the juice. 3 to 5 minutes. Season with salt and pepper, turmeric, and cinnamon. Transfer to a bowl and let cool. Meanwhile, grate the carrots using the largest holes in your grater. Place the grated carrots in a bowl. When the pineapple sauce is cooled, fold in the mayonnaise with a rubber spatula. Pour the pineapple sauce over the carrots and fold everything together. Chill the salad in the refrigerator for at least t hour. Remove it from the refrigerator at least 20 minutes before serving. Garnish with the fresh chopped chives.