Carrots with Apricot Preserves Recipe - Allrecipes.com
  • READY IN 30 mins

Carrots with Apricot Preserves

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"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."

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Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins
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Reviews More Reviews

Mar 26, 2008

This was a good side... edible but not spectacular. I doubt that I would make it again as-is, although I might consider trying it again and modifying some of the ingredients.

 
Nov 23, 2010

Yum! This looked like a really interesting recipe. I had to try it! I used what I had on hand which was a jar of Polaner's All Fruit with Fiber-Apricot, and then threw in unmeasured amounts of golden raisins, currants, and Craisins. It turned out to be delicious! Very sweet-maybe a bit too sweet, but that's with my changes. My husband's first words upon trying it were, "Wow. It's very good. Very, very good. Wow." Thanks for such a creative recipe! It's nice to have something different on the table.

 

3 Ratings

Oct 21, 2007

I made this dish for our big family dinner on Sunday after church. Everyone enjoyed it. It was definitly different. We talked about using orange marmalade instead of apricot. Thanks!!

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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