Photo: Charles Walton; Styling: Buffy Hargett
Yield
6 servings

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

LauraJene's Review

pamsy10
April 21, 2012
These were wonderful and also very beauiful. I will make them again and oh so easy.

pamsy10's Review

LauraJene
January 08, 2012
N/A

sheraphics's Review

sheraphics
December 30, 2011
N/A