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Categories:Viewed: 77 - Published at: 4 years ago
Ingredients
- 1 lb. baby carrots
- 1 1/4 tsp. salt, divided (1 tsp. and 1/4 tsp.)
- 3 Tbsp. butter or margarine
- 1/3 c. apricot preserves
- 1/4 tsp. ground nutmeg
- 1 tsp. grated orange rind
- 2 Tbsp. fresh orange juice
Method
- Cook baby carrots and 1 teaspoon salt in boiling water, enough to cover carrots, 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. Serves 4.
