Apricot Carrots

Maryland Jim's Note:

I needed a side dish and had a bag of mini-carrots. Found this recipe in the 1998 TOH book. This really hit the spot!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb carrot , sliced
• ¼ cup apricot preserves
• 1 tablespoon butter
• 1 teaspoon lemon juice
• ¼ teaspoon grated orange peel
• 1⁄8; teaspoon ground nutmeg

Directions:

1. Place carrots in a saucepan with enought water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp tender; drain.
2. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

Reviews

[K9 Owned]

Five stars for such an easy and tasty carrot dish! It was a perfect accompanyment for Moroccan Pilaf and Lamb Chops With Moroccan Spices I expect that I will be making carrots this way many, many more times. I was not careful with my measurements and made enough for 2. I used all of the apricot preserve but would scale it back next time to the more appropriate 1/8 cup. Made on behalf of the Looney Spoon Phoodies ~ ZWT6

[Darkhunter]

I have been learning to eat carrots more this last year, as they have never been one of my favorite veggies, but this can, definitely, be entered into my “But I'm Eating More Carrots, Julie� cookbook. Thnx for sharing your recipe, Jim. Made for a fellow Vagabond during ZWT 6.

[HokiesLady]

Very nice side dish Jim. I chunked up whole carrots in place of the "baby carrots" but that was the only change. The slight taste of nutmeg and orange is wonderful with the carrots. A nice change of pace from the other way I make a side dish of carrots. Made for your win in the Football Pool Week 1 of 2009! Congrats!