2 lb. carrots, cut bite-size
Salted water for boiling carrots
1/4 c. brown sugar, packed
1/4 c. white vinegar
1 tsp. soy sauce
1/3 c. apricot preserves
1/2 c. orange juice
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
Cook carrots in salted water until tender. Drain. Salted water for boiling carrots
1/4 c. brown sugar, packed
1/4 c. white vinegar
1 tsp. soy sauce
1/3 c. apricot preserves
1/2 c. orange juice
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
While carrots are cooking put next 6 ingredients into saucepan. Mix well.
Mix water and cornstarch together. Add to saucepan. Heat and stir to boil and thicken. Pour over drained carrots. Toss lightly to coat. Serves 6-8.
Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking.