Carrots with Apricot Preserves

This tangy, fruity side dish looks beautiful served hot out of the oven. If you don’t want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.

Original recipe makes 6 servings

Ingredients

1 (16 ounce) package baby carrots
1 cup water
1 cup apricot preserves
2 tablespoons cornstarch
1/4 cup sliced, dried apricots
1/4 cup golden raisins

  • PREP

    5 mins

  • COOK

    25 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
  3. Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
  4. Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Nutrition

Calories: 204 kcal
Carbohydrates: 52.8 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 2.9 g
Protein: 1.5 g
Sodium: 76 mg

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