Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Apricot Carrots 1 pound mini carrots 1/2 cup apricot preserves 1 tablespoon butter, melted 1 tablespoon lemon juice 1/2 teaspoon salt Cook carrots, covered, in 2 tablespoons of boiling, salted water for about 8 minutes or until tender. Drain well and return to pan. In small dish combine all other ingredients and pour over cooked carrots. Cook, stirring constantly until carrots are evenly glazed and thoroughly heated. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Yum. This sounds so good. Judy - AJ Sunday, August 06, 2006 1:27 PM Apricot Carrots Apricot Carrots 1 pound mini carrots 1/2 cup apricot preserves 1 tablespoon butter, melted 1 tablespoon lemon juice 1/2 teaspoon salt Cook carrots, covered, in 2 tablespoons of boiling, salted water for about 8 minutes or until tender. Drain well and return to pan. In small dish combine all other ingredients and pour over cooked carrots. Cook, stirring constantly until carrots are evenly glazed and thoroughly heated. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
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