Kimmi's StoryMmmmmmm! Growing up I hated cooked or raw carrots (except Carrot Cake).
sugar free apricot preserves
brown sugar, not packed
butter, room temperature
1 1/2 tsp
baby carrots (about 6 c)
sweet onion, sliced
In a small dish, combine preserves, brown sugar, butter, cinnamon, salt & nutmeg. Stir well & set aside.
3Use 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.)
5Once the veggies are cooked, in a small bowl, combine cornstarch with 2 tbsp cold water & stir until the cornstarch has dissolved. Add to the crock pot & mix well.
6Turn off the pot & leave uncovered for 15 minutes to allow the sauce to thicken. Stir & add seasonings, to taste.
About this Recipe
Dietary Needs: Vegetarian