Ingredients
6
6 servings
- •1 (16 ounce) package baby carrots
- •1 cup water
- •1 cup apricot preserves
- •2 tablespoons cornstarch
- •¼ cup sliced, dried apricots
- •¼ cup golden raisins
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
- Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
- Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 204
- Carbohydrate: 53g
- Fat: 0g
- Fiber: 3g
- Protein: 2g
- Sugar: 34g
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