“I needed a side dish and had a bag of mini-carrots. Found this recipe in the 1998 TOH book. This really hit the spot!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place carrots in a saucepan with enought water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp tender; drain.
  2. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

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