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    Apricot-Glazed Carrots


    Source of Recipe


    Southern Living October 2001

    List of Ingredients




    1 pound baby carrots
    1 1/4 teaspoons salt, divided
    3 tablespoons butter or margarine
    1/3 cup apricot preserves
    1/4 teaspoon ground nutmeg
    1 teaspoon grated orange rind
    2 tablespoons fresh orange juice

    Cook baby carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until carrots are tender; drain.
    Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice; cook 5 minutes. Add carrots; gently toss to coat.

    Yield: 4 servings



    Recipe



    ........sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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