Apricot ginger carrots

8 Servings

Ingredients

Quantity Ingredient
2 pounds Baby carrots; prepeeled
2 tablespoons Butter
2 Green onions
1 large Garlic clove; minced
1 tablespoon Fresh ginger; minced
⅓ cup Apricot jam
3 tablespoons Packed brown sugar
1 tablespoon Balsamic vinegar
¼ teaspoon Salt
1 pinch Cayenne pepper

Directions

Place steamer basket in deep 12" skillet with 1" water. Heat to boiling over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12 minuted, just until tender. Remove carrots and rinse with cold water to stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready to serve.

In same skillet, melt butter over medium heat. Add green onions, garlic, and ginger and cook until soft, about 3 minutes, stirring often. Add apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook 3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into small container; cover and refrigerate until ready to serve.

To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium high heat. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through.

Recipe by: Good Housekeeping, 12/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@...> on Dec 29, 97

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