- 1 pound carrots, sliced
- 1/4 cup apricot preserves
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon grated orange peel
- 1/8 teaspoon ground nutmeg
- Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated. Yield: 4 servings.
Originally published as Apricot Carrots in Taste of Home Annual Recipes Annual 1998, p67
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