Apricot Carrots

8 servings

5 C. “party sliced”* carrots (Purchase tender, fresh carrots, not too large.)

3 T. sweet cream butter

½ C. apricot preserves

½ tsp. grated orange rind

2 tsp. fresh lemon juice

¼ tsp. freshly grated nutmeg

2 tsp. brandy (optional)

Salt and pepper, to taste

 

*To prepare carrots, trim the ends and peel.  Slice on extreme diagonal in equally sized pieces, so they look clean and uniform.  (A uniform size helps them cook evenly.)

 

Prepare the glaze:

Place the butter, preserves, orange rind, lemon juice and nutmeg in a small saucepan and cook over medium heat, stirring frequently, until butter and preserves are melted and the mixture bubbles around the edges, about 3-5 minutes.  Add optional brandy, if desired.  Taste first…then season with salt and pepper.  Keep this mixture warm and pour it over cooked carrots just before serving – or refrigerate and store up to 5 days and reheat when ready to serve.

 

Steam the prepared carrots until tender/crisp.  (Carrots can also be cooked in a microwave.) Arrange the carrots on a plate or serving platter, drizzle with glaze and serve immediately.  Delicious served with chicken, turkey or pork.

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