Glazed Carrots With Pecan, Apricot, & Raisin Sauce - P.c.

READY IN: 29mins
Recipe by KateL

I doubled this recipe and it filled an 8x8 2-quart casserole dish. This had visual appeal, making it a good take-along dish. Serve this dish with roasted turkey, chicken, or pork. It has "zing", so gauge your children's taste buds. This recipe won my "appliance cook-off" between the pressure cooker and the crockpot. From Toula Patsalis, "The Pressure Cooker Cookbook".

Top Review by Sydney Mike

VERY, VERY NICE CARROT SIDE! I really liked the combo of orange, apricot & raisins in this dish (oh, yes, including the toasted nuts!), & the easy of preparation! A great, great way to present the carrot! Thanks for the keeper! [Tagged, made & reviewed for one of my vegetarian teammates in the Vegetarian/Vegan Recipe Swap II]

Ingredients Nutrition

Directions

  1. Pour orange juice into a pressure cooker.
  2. Stir in carrots, preserves, raisins, brown sugar, and nutmeg. Secure lid.
  3. Over MEDIUM-HIGH heat, develop steam to MEDIUM PRESSURE.
  4. Reduce heat to maintain LOW PRESSURE and cook 3 minutes. Quickly release pressure according to manufacturer's directions. Remove lid.
  5. Gently stir carrots. Sprinkle cornstarch into 1/2 cup of cooking liquid and stir to mix thoroughly. Cook over medium heat 1 minute.
  6. Stir in pecans.

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