Apricot Glazed Carrots


8 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.

Apricot Glazed Carrots

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