Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Apricot-Glazed Carrots
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1 pound baby carrots |
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1 ¼ teaspoons salt, divided |
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3 tablespoons butter or margarine |
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1/3 cup apricot preserves |
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¼ teaspoon ground nutmeg |
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1 teaspoon grated orange rind |
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2 tablespoons fresh orange juice |
Cook baby carrots and 1-teaspoon salt in boiling water for 15 minutes. Drain and set aside.
Melt butter in saucepan; stir in preserves until blended. Stir in remaining ¼ teaspoon salt, nutmeg, orange rind, and orange juice; cook for 5 minutes. Add carrots and gently toss to coat.
NOTE: Found this in October Southern Living 2001. It said it was from the 1998 Recipe Hall of Fame. I used Smuckers Apricot Preserves made with nurtisweet and with no sugar or fat.