Recipe: Glazed Carrots (using peach preserves, Smucker's recipe, 1980)

GLAZED CARROTs

1 1/2 pounds carrots, cut into 1/4-inch slices
1/3 cup peach preserves
3 tablespoons butter or margarine
1 tablespoon lemon juice
1 tablespoon snipped fresh parsley

Cook carrots, covered, in a small amount of boiling salted water about 10 minutes, or until tender. Drain thoroughly.

Add preserves, butter and lemon juice to the carrots in the pan and cook over low heat, stirring occasionally, until butter is melted and carrots are evenly glazed and heated.

Sprinkle with parsley just before serving.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Smucker's Holiday Recipes Cookbook, The J.M. Smucker Company, 1980