“Christmas Carrots,” Friend, Dec. 2010, 27
1 cup apricot nectar
1 teaspoon lemon juice
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon honey
1 tablespoon butter or margarine
1/4 teaspoon salt
Wash your hands with soap and water.
Put nectar, lemon juice, and cornstarch in a small bowl. Mix them together until smooth.
Cook carrots in boiling water for 10 minutes.
Drain the water from the carrots and put them back in the pan.
Add the honey, butter, salt, and the nectar mixture.
Cook over low heat for 5 minutes or until the glaze is thickened.
Pour into a serving dish and sprinkle with dried parsley.