Post by Baking_Bud on Feb 5, 2003 16:52:59 GMT -6
6 cups carrots cut julienne style
1 tsp. salt
1/3 cup apricot preserves
1 tsp. lemon juice
Directions: Place carrots in a saucepan and add enough water to cover. Bring to a boil and then reduce heat and simmer until carrots are tender. Drain water and add salt, apricot preserves and lemon juice. Stir over low heat until mixed through.