Apricot-Ginger Carrots

Oxmoor House
10 (1/2-cup) servings.


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1 (2-pound) package fresh baby carrots
1 cup water
1 (10-ounce) jar low-sugar apricot preserves
2 tablespoons margarine
2 teaspoons minced crystallized ginger


Prep: 2 Minutes
Cook: 20 Minutes

Combine carrots and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until carrots are tender. Drain and transfer carrots to a bowl.

Combine preserves, margarine, and ginger in saucepan. Cook over low heat, stirring constantly, 2 minutes or until preserves melt. Return carrots to saucepan; toss lightly. Cook until thoroughly heated. Serve with a slotted spoon.

Created date

August 2009

Nutritional Information

Calories 126
Caloriesfromfat 17 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 25.8 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 59 mg
Calcium 0.0 mg