Ingredients
- 32 ounce package fresh baby carrots
- 1/2 cup apricot marmalade
- 1 tablespoon water
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Description
APRICOT MARMALADE GLAZED CARROTS IN THE CROCK POT This Is A Recipe I Obtained From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Calderon Estate In Mesquite, Texas In 1998.
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