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.