Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1/2 c. sugar
1/2 c. cider vinegar
1/2 can tomato soup

Preparation

Cook in salted water until barely tender the carrots.
Drain. Combine sugar, cider and tomato soup. Stir and pour over cooked carrots. Refrigerate overnight. Serve.
Delicious!