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

Carrots with Apricot Preserves

Recipe by  

"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
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  • 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.
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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.

 
Jul 26, 2014

Used Polaner Apricot Fruit Spread, steamed the carrots in the microwave, and used diagonally-cut organic carrots instead of baby carrots. I did add a garnish of some chopped pecans which gave it an interesting crunch. I did not see the need to bake in the oven, the carrots were cooked perfectly and I didn’t want to see them cook to mush, and the sauce was plenty thick. It’s a bit on the sweet side, but bursting with apricot flavor. So many carrot recipes are partnered with orange, it’s nice to see the variation with the apricot which really works. No complaints here, it was easy, everybody liked it, and I will make again.

 

4 Ratings

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.

 
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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