Place the carrots in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Then rinse under cold water and drain.
Stire the sugar and cinnamon together until well mixed. Set aside.
Melt the utter in a skillet. Stir in the cooked carrots and the orange juice. Sprinkle with the sugar cinnamon mixture and cook over medium heat until the carrots are glazed and the sauce is slightly thickened, 5 minutes. Season with a pinch of salt and pepper
Stir in the apricots and almnds, and cook just until heated through, 3 minutes. Serve immediately. 4 - 6 portions.
Originally Submitted
4/5/2009
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