INGREDIENTS
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1/4 cup low-sugar apricot preserves or jam2 tablespoons brown sugar (not packed)1 1/2 tablespoons light whipped butter or light buttery spread1 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon nutmeg1 (32-ounce) bag (about 6 cups) baby carrots1 onion,