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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup: 123 calories, 3g fat (2g saturated fat), 8mg cholesterol, 77mg sodium, 25g carbohydrate (20g sugars, 4g fiber), 1g protein.

Directions

  1. 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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