Ingredients
- 1 (16 ounce) package baby carrots
- 1 cup water
- 1 cup apricot preserves
- 2 tablespoons cornstarch
- ¼ cup sliced, dried apricots
- ¼ cup golden raisins
Why This Recipe Is So Good
Better Cooking Tips
- Cook the carrots until just tender to keep a slight crunch.
- Stir the apricot spread gently to avoid burning and ensure even coating.
Directions
Heat your oven to 325°F (165°C). In a saucepan, bring the carrots and enough water to cover them to a boil. Once boiling, lower the heat to medium, cover the pot, and let the carrots steam until they’re just tender—this usually takes around 5 minutes. While the carrots are cooking, mix the apricot preserves, cornstarch, dried apricots, and raisins in another saucepan. Warm this over medium heat, stirring occasionally, until it starts to bubble and thickens into a clear glaze, about 2 to 3 minutes. When the carrots are done, drain them well and stir them into the apricot mixture. Transfer everything to a baking dish and pop it in the oven. Bake for about 15 minutes, or until the sauce has thickened even more and turned a nice light brown. Let it cool slightly before serving and enjoy!
