Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Baby carrots; prepeeled |
| 2 tablespoons | Butter |
| 2 \N | 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