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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
1 lb carrot, sliced |
1/4 cup apricot preserves |
1 tablespoon butter |
1 teaspoon lemon juice |
1/4 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.
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