Apricot-Ginger Carrots

• 2 bag peeled baby carrots
• 2 tbsp. butter or margarine
• 2 green onions
• 1 large garlic clove
• 1 tbsp. peeled, minced fresh ginger
• 13 c. apricot jam
• 1 tbsp. balsamic vinegar
• 1/4 tsp. salt
• Pinch ground red pepper (cayenne)
• Green-onion curls for garnish

1. Place steamer basket in deep 12-inch skillet with 1 inch water.
2. Heat to boiling over high heat.
3. Add carrots and reduce heat to medium.
4. Cover and cook 10 to 12 minutes, just until carrots are tender.
5. Remove carrots and rinse with cold running water to stop cooking; drain well.
6. Place carrots in large self-sealing plastic bag; refrigerate until ready to serve.
7. In 12-inch skillet, melt margarine or butter over medium heat.
8. Add green onions, garlic, and ginger, and cook until soft, about 3 minutes, stirring often.
9. Add apricot jam, vinegar, salt, and ground red pepper, and cook 3 to 4 minutes longer, stirring often.
10. Let glaze cool slightly.
11. Pour glaze into small container; cover and refrigerate until ready to serve.
12. To complete, in 12-inch skillet, cook glaze and carrots 5 minutes over medium-high heat.
13. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through.

carrots, butter, green onions, garlic, fresh ginger, apricot, balsamic vinegar, salt, ground red pepper, greenonion curls

Taken from www.delish.com/recipefinder/apricot-ginger-carrots-1072 (may not work)