I never cared that much for cooked carrots. That is, until I created this yummy recipe which changed everything for me! The apricot preserves (or jam) lends its delicious fruitiness, and the orange zest heightens it with a tangy sparkle. Both ingredients enhance the carrots so much, plus—and this is a big plus– this recipe comes together in a flash—it is so easy too. Quick and easy is just what we need all the time, but especially when company is coming, or not.
This is just the kind of recipe busy people need, especially with Thanksgiving and Christmas around the corner, with company coming from out of town, and lots of high expectations of a vast assortment of yummy food hoped for. This colorful side dish doesn’t disappoint. It is so good, it can compete very easily with all the other side dishes found on my bountiful “Cornucopia Table of Delightful and Delicious Food”, thanks in part (of course) to all the different dishes that family and friends bring as well, gotta give them credit too you know.
I love this time of the year. Normally, I really enjoy going to the mailbox each month, hoping to find new food magazines and looking through all the incredible pictures and recipes, but these couple of months are extra special and beautiful it always seems! I should never do this if I haven’t recently eaten, which is just about as bad as going to the grocery store on an empty stomach! My stomach starts growling, “Give Me Some Food Right Now!” And I get hungrier and hungrier until I give in and either impulsively buy something I shouldn’t (you never do that, right?), or fix something to eat that might have been triggered by one of those pictures or recipes.
So I was trying to come up with one of those inspiring recipes myself, something new that I had never cooked before, and then I thought about cooked carrots. I like raw carrots, but I have never cared for cooked carrots. I saw a challenge forming, so I started mentally exploring things that might go well with carrots, and the recipe began developing.
Tip: I cooked the carrots in chicken broth instead of water, for a subtle umami flavor boost.
I tried butter and brown sugar, but something more was needed. I thought about adding cinnamon, which would have been a worthy addition, but discarded that since it is used in many holiday dishes and I wanted, hoped for, something a little different. From somewhere came the idea of adding a tablespoon or so of bourbon to the butter/brown sugar mixture, so I did that after checking with my hubby to find out if we even had any, which we did. It tasted okay, but wasn’t what I was looking for.
Then I looked through what I had in the frig and the pantry, and spotted apricot preserves, and knew it was what I wanted! I immediately tried that, adding it with butter, and liked the flavor a lot, but felt it needed a punch up, which the too familiar cinnamon would have given to it, that I was trying to avoid. Then I thought of orange zest, tried it, and really liked it, after figuring out how much to add.
Satisfied at last in my personal quest, I humbly offer this to you, hoping you will like it as well as I do, for I now smack my lips over cooked carrots, at least this recipe! Hey Mom, are you listening?
Let me know if you like it too.
1 lb. baby carrots, cut into ½ inch circles ¼ cup chicken broth 2 tablespoons butter 4 tablespoons apricot preserves or jam ½ teaspoon brown sugar Zest from 2 oranges Salt to taste Try out our Apricot and Orange Glazed Carrots Recipe and post your results below in the comments…
How to make Apricot and Orange Glazed Carrots
1 lb. baby carrots, cut into ½ inch circles
¼ cup chicken broth
2 tablespoons butter
4 tablespoons apricot preserves or jam
½ teaspoon brown sugar
Zest from 2 oranges
Salt to taste
Try out our Apricot and Orange Glazed Carrots Recipe and post your results below in the comments…