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Carrots with Apricot Preserves

Rated as 4.4 out of 5 Stars

"This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce."
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30 m servings 204
Original recipe yields 6 servings


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
  3. Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
  4. Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Nutrition Facts

Per Serving: 204 calories; 0.3 52.8 1.5 0 76 Full nutrition

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Read all reviews 4
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Used Polaner Apricot Fruit Spread, steamed the carrots in the microwave, and used diagonally-cut organic carrots instead of baby carrots. I did add a garnish of some chopped pecans which gave ...

This was a good side... edible but not spectacular. I doubt that I would make it again as-is, although I might consider trying it again and modifying some of the ingredients.

Yum! This looked like a really interesting recipe. I had to try it! I used what I had on hand which was a jar of Polaner's All Fruit with Fiber-Apricot, and then threw in unmeasured amounts o...

I made this dish for our big family dinner on Sunday after church. Everyone enjoyed it. It was definitly different. We talked about using orange marmalade instead of apricot. Thanks!!