Ingredients8 cups (2 L) baby carrots
2 tablespoons (30 mL) butter or margarine
1 green onion, thinly sliced on the diagonal
1 tablespoon (15 mL) freshly grated ginger root
1/3 cup (75 mL) apricot jam, sieved
1 tablespoon (15 mL) wine vinegar
Salt and cayenne pepper to taste
Cook carrots in boiling water for 10 minutes, or until just tender. Drain.
In a large skillet or saucepan, melt butter. Add onion and ginger and cook 1 minute.
Stir in jam, vinegar, salt and cayenne; simmer until slightly thickened.
Add carrots and cook, shaking pan often until all carrots are glazed, about 2 minutes.
Makes 8-10 servings.