Apricot Carrots
I needed a side dish and had a bag of mini-carrots. found this recipe in the 1998 toh book. this really hit the spot!!
Steps
Place carrots in a saucepan with enought water to cover.
Bring to a boil.
Cover and cook for 8 minutes or until crisp tender.
Drain.
Add remaining ingredients.
Cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
Ingredients
carrot, apricot preserves, butter, lemon juice, orange peel, ground nutmeg