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