Apricot Ginger Carrots

Number of Servings
    • 1 (2-pound) bag fresh baby carrots
    • 1 (10-ounce) jar all-fruit apricot preserves
    • 2 tablespoons margarine
    • 1/2 teaspoon ground ginger
In a small saucepan bring one cup of water and carrots to a boil. Let simmer for 10 minutes, or until carrots are tender. Drain and transfer carrots to a bowl. Combine preserves, margarine, and ginger in saucepan. Cook over low heat, stirring until preserves melt. Return carrots to saucepan and toss lightly.
Nutrition Information
151 Calories; 3g Fat (20.0% calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 80mg Sodium.

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