My mother loved both apricots and carrots, so when I found this recipe, I knew I had to make it for her. It has become a family favorite.
Total TimePrep/Total Time: 20 min.
- 1 pound carrots, sliced
- 1/4 cup apricot preserves
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon grated orange zest
- 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.
Nutrition Facts3/4 cup: 123 calories, 3g fat (2g saturated fat), 8mg cholesterol, 77mg sodium, 25g carbohydrate (20g sugars, 4g fiber), 1g protein.
Originally published as Apricot Carrots in 1998 Taste of Home Annual Recipes