This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Carrots with Apricot Preserves

Read Reviews (3)

"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." — MeganM

Ingredients Edit and Save

Watch video tips and tricks

Sweet Potato Puff

How to Make Baked Acorn Squash

Duck Fat-Roasted Brussels Sprouts

Apple-Stuffed Squash

Glazed Butternut Squash

How to Make Stuffing

Pecan Apricot Stuffing

Ginger Carrots and Dates

Bourbon Glazed Carrots

Original recipe makes 6 servings Change Servings

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

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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

ADVERTISE WITH US

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.

—Leslie

See full review »

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.

—yalomsita

See full review »

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!!

—Tammys Kitchen

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Acorn Squash with Apricot Preserves

Apricot Glazed Carrots

Whipped Carrots and Parsnips

Second Baby Food: Carrots and Broccoli

Baked Zesty Carrots

Scalloped Carrots

Citrus-Ginger Roasted Beets and Carrots

Algerian Carrots

Glazed Dijon Carrots

Honey Roasted Carrots

ADVERTISE WITH US

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.

Nutritional Information

Carrots with Apricot Preserves

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 204
Calories from Fat: 3

% Daily Value *
Total Fat 0.3g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 76mg 3 %
Potassium 395mg 11 %
Total Carbohydrates 52.8g 17 %
Dietary Fiber 2.9g 12 %
Protein 1.5g 3 %
Sugars 33.6g
Vitamin A 256 %
Vitamin C 16 %
Calcium 5 %
Iron 8 %
Thiamin 7 %
Niacin 9 %
Vitamin B6 9 %
Magnesium 6 %
Folate 9 %

* 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.