Prep 5 mins
Cook 10 mins
- 1 lb carrot, scrubbed and sliced
- 1⁄2 cup apricot jam
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1⁄2 teaspoon grated orange zest
- 1⁄4 teaspoon nutmeg
- Cook carrots in boiling water until tender, drain.
- Add remaining ingredients and stir to coat well.
Just finished enjoying this dish. Very easy to prepare. Has a good appearance and a great aroma. I'll probably cut the amount of jam down by about half in the future as it was a little too sweet for us.
My friend Mirj bought me a zester on a past trip to the states so I was looking for recipes that I could use it in. Since my family likes cooked carrots, this was perfect. It was a nice change from my standard sweet carrots and I thought the jam was a great idea. I cooked for someone else in our community who had twin boys and I made this as one of the side dishes. She called to tell me her whole family loved it and she wanted the recipe. She was excited it was so easy especially after having twins..
Excellent and easy. I substituted peach jam for apricot jam and used lemon pepper instead of orange zest. Great combination. Will definately make again.