"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
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1 (16 ounce) package
sliced, dried apricots
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 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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrots with Apricot Preserves
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 3
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