Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 3 3/4 cup baby carrots
- 1/2 cup water
- 1/8 tsp salt
- 1/4 cup apricot all-fruit preserves
Cut baby carrots in half lengthwise. In medium saucepan, combine carrots and water; bring to a boil. Reduce heat and simmer until carrots are tender. Drain. Add salt and apricot preserves; stir. Serve hot.
Serves 6. Each serving equals 1 vegetable exchange.