Carrots With Apricot Preserves
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
48
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Baby Carrots (package)1 cup
Water1 cup
Apricot Preserve2 tbsps
Cornstarch1 cup
Dried Apricot (sliced,)1 cup
Golden RaisinsDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Bring carrots and water to a boil in a saucepan over high heat
3
Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes
4
Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan
5
Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes
6
Once the carrots have cooked, drain, and stir into the apricot preserves
7
Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes