6 cups Carrots, peeled and sliced thin
1 tbsp. sugar
1/2 teas salt
place carrots in medium saucepan and cover with water. Add sugar and salt to water. Bring to boil and simmer for 15-20 minutes or until desired tenderness. Drain and return to pot.
In the meantime:
in small sauce pan combine:
4 tbsp. butter
1/4 teas. nutmeg
1/2 cup Apricot Preserves
1 tbsp. grated fresh orange rind
1/3 c. fresh orange juice
Bring all ingredients to a slow, low simmer, Simmer to a small amount of reduction, about 15 minutes, stirring often.
Pour glazed over carrots and gently toss so as to coat the carrots completely. Low simmer for 5 minutes to combine flavors.
Serve. Garnish with fresh parsley if desired.
***I grate a fresh orange then juice it for the juice, yum!
1 tbsp. sugar
1/2 teas salt
place carrots in medium saucepan and cover with water. Add sugar and salt to water. Bring to boil and simmer for 15-20 minutes or until desired tenderness. Drain and return to pot.
In the meantime:
in small sauce pan combine:
4 tbsp. butter
1/4 teas. nutmeg
1/2 cup Apricot Preserves
1 tbsp. grated fresh orange rind
1/3 c. fresh orange juice
Bring all ingredients to a slow, low simmer, Simmer to a small amount of reduction, about 15 minutes, stirring often.
Pour glazed over carrots and gently toss so as to coat the carrots completely. Low simmer for 5 minutes to combine flavors.
Serve. Garnish with fresh parsley if desired.
***I grate a fresh orange then juice it for the juice, yum!
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