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Ingredients
- 1 lb. baby carrots
- 1 1/4 tsp salt, divided
- 3 T butter
- 1/3 cup apricot preserves
- 1/4 tsp ground nutmeg
- 1 tsp grated orange rind
- 1 T orange juice
Preparation
Step 1
Cook carrots in water to which 1 tsp. salt has been added for 15-20 minutes or until carrots are tender. Drain, Melt butter in pan, stir in preserves until blended. Stir in remaining 1/4 tsp salt, nutmeg, orange rind, and orange juice. Cook 5 minutes. Add carrots; toss gently to coat.
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