Carrots with Apricot Preserves

Carrots with Apricot Preserves

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MeganM 0

"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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30 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 ...

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.

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 o...

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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