Apricot ginger carrots

Yield: 8 Servings

Measure Ingredient
2 pounds Baby carrots; prepeeled
2 tablespoons Butter
2 Green onions
1 large Garlic clove; minced
1 tablespoon Fresh ginger; minced
⅓ cup Apricot jam
3 tablespoons Packed brown sugar
1 tablespoon Balsamic vinegar
¼ teaspoon Salt
1 pinch Cayenne pepper

Place steamer basket in deep 12" skillet with 1" water. Heat to boiling over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12 minuted, just until tender. Remove carrots and rinse with cold water to stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready to serve.

In same skillet, melt butter over medium heat. Add green onions, garlic, and ginger and cook until soft, about 3 minutes, stirring often. Add apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook 3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into small container; cover and refrigerate until ready to serve.

To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium high heat. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through.

Recipe by: Good Housekeeping, 12/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@...> on Dec 29, 97

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