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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound baby carrots |
1 1/4 teaspoons salt, divided |
3 tablespoons butter or margarine |
1/3 cup apricot preserves |
1/4 teaspoon ground nutmeg |
1 teaspoon grated orange rind |
2 tablespoons fresh orange juice |
Directions:
1. Cook baby carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until carrots are tender; drain.
2. Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice; cook 5 minutes. Add carrots; gently toss to coat.
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