APRICOT-GLAZED CARROTS
5 cups julienne-cut carrots
3/4 cup water
1/4 cup apricot preserves
1/4 tsp salt
In medium saucepan, combine carrots and 3/4 cup water; bring to boil. Reduce heat; cover and simmer until carrots are tender. Drain.
Stir in preserves and salt.
Makes 8 servings (1/2 cup each)
From: desserts, MA
5 cups julienne-cut carrots
3/4 cup water
1/4 cup apricot preserves
1/4 tsp salt
In medium saucepan, combine carrots and 3/4 cup water; bring to boil. Reduce heat; cover and simmer until carrots are tender. Drain.
Stir in preserves and salt.
Makes 8 servings (1/2 cup each)
From: desserts, MA
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