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Carrots with Apricot Preserves

By: MeganM  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 63 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 204 | Total Fat: 0.3g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by Leslie 
This was a good side... edible but not spectacular. I doubt that I would make it again as-is,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by Tammys Kitchen 
I made this dish for our big family dinner on Sunday after church. Everyone enjoyed it. It was... MORE

 
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