Apricot glazed carrots

Yield: 6 Servings

Measure 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

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.

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