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Photo: Charles Walton; Styling: Buffy Hargett Photo by: Photo: Charles Walton; Styling: Buffy Hargett

Apricot-Glazed Carrots

Southern Living SEPTEMBER 1998

  • Yield: 6 servings

Ingredients

  • 2 pounds carrots, sliced
  • 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
  • Garnish: fresh Italian parsley

Preparation

Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.

Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Garnish, if desired.

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Apricot-Glazed Carrots Recipe

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