Ingredients
5
cups julienne-cut (2x1/8x1/8-inch) carrots
1/4
teaspoon salt
1/4
cup apricot preserves
Preparation
In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain.
Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.
