Carrots With Apricot Preserves Recipes

Steps:

• In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.
• Cover; cook on Low heat setting 9 to 10 hours.
• Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Steps:

• Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
• Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

Steps:

• Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
• Drain thoroughly, return to saucepan.
• Combine butter, jam, lemon juice, salt and mace.
• Pour over cooked carrots.
• Cook, stirring constantly until carrots are evenly glazed and heated through.

Steps:

• 1. Cook scraped and cut carrots in salted water until just tender, about 20 minutes. Drain.
• 2. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice.
• 3. Toss carrots with apricot mixture until well coated. Garnish with parsley and serve at once.
• 4. Note: Good with Poultry or Pork.