Ingredients
1 (16 ounce) package baby carrots
1 cup water
1 cup apricot preserves
2 tablespoons cornstarch
1/4 cup sliced, dried apricots
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Universal thickener — sauces, stir-fry slurry, crispy coating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Universal thickener — sauces, stir-fry slurry, crispy coating
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preheat oven to 325 degrees f (165 degrees c). bring carrots and water to a boil in a saucepan over high heat. reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes. meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes. once the carrots have cooked, drain, and stir into the apricot preserves. pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.