Apricot Glazed Carrots
5 cups julienne-cut carrots
3/4 cup water
1/4 teaspoon salt
1/4 cup apricot preserves
In medium saucepan, combine carrots and water; bring to a boil. Reduce heat;
cover and cook over medium heat 8-12 minutes or until carrots are tender; drain.
Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.
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