Apricot Ginger Carrots
|Fresh baby carrots||2 Pound (1 Package)|
|Water||1 Cup (16 tbs)|
|Low sugar apricot preserves||10 Ounce (1 Jar)|
|Minced crystallized ginger||2 Teaspoon|
Combine carrots and water in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 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 constantly, 2 minutes or until preserves melt.
Return carrots to saucepan; toss lightly.
Cook until thoroughly heated,sprinkle pepper.
Serve with a slotted spoon.
Serving size: Complete recipe
Calories 1287 Calories from Fat 224
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 833.1 mg34.7%
Total Carbohydrates 271 g90.3%
Dietary Fiber 26.3 g105.2%
Sugars 152.2 g
Protein 6 g11.7%
Vitamin A 2523.5% Vitamin C 39.4%
Calcium 29.1% Iron 44.9%
*Based on a 2000 Calorie diet