Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Mom's Favorites
Print
Glaze-Of-Glory Candied Carrots
Total:
6 hr
Prep:
15 min
Cook:
5 hr 45 min
Yield:
7 servings
Level:
Easy

Nutrition Info

Total:
6 hr
Prep:
15 min
Cook:
5 hr 45 min
Yield:
7 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1/4 cup low-sugar apricot preserves or jam
  • 2 tablespoons brown sugar (not packed)
  • 1 1/2 tablespoons light whipped butter or light buttery spread
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 (32-ounce) bag (about 6 cups) baby carrots
  • 1 onion, sliced
  • 1 yellow bell pepper, stem removed, seeded, and sliced
  • 1 red bell pepper, stem removed, seeded, and sliced
  • 1 tablespoon cornstarch
  • Black pepper, optional
  • Cayenne pepper, optional
  • Ground ginger, optional

Directions

Special equipment: Crock pot

To make the glaze, in a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well and set aside.

Put all of the veggies in the crock pot and top with the glaze.

Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.)

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Once the veggies are cooked, in a small bowl, combine cornstarch with 2 tablespoons cold water, and stir until the cornstarch has dissolved. Add to the crock pot and mix well.

Turn off the pot and leave uncovered for 15 minutes to allow the sauce to thicken. Stir and, if you like, add additional salt and optional ingredients, to taste. Then enjoy!

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Salad

Recipe courtesy of Bobby Flay

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Braised Cabbage, Carrots and Potatoes

Recipe courtesy of Miriam Garron

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Carrot and Cabbage Medley

Recipe courtesy of Cooking Channel

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Recipe courtesy of Bobby Flay

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Root Vegetable Risotto with Carrot Butter

Recipe courtesy of Chuck Hughes

So Much Pretty Food Here