- 1 lb baby carrots
- 2 tablespoons water
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1⁄2 cup apricot jam
- 1 tablespoon lemon juice
- 1⁄8 teaspoon mace
Directions See How It's Made
- 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.