Apricot glazed carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Carrots; sliced |
| 3 | tablespoons | Butter (or marg.); melted |
| ½ | cup | Arpicot preserves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Orange rind; grated |
| ¼ | teaspoon | Nutmeg; ground |
| 2 | teaspoons | Lemon juice |
Directions
Cook carrots until tender in enough salted water to cover (about 20 minutes); drain. Combine remaining ingredients, stirring until well blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.