Glazed Carrots With Pecan, Apricot, & Raisin Sauce - P.c.

• 1 cup orange juice
• 1 lb carrot, julienned in 3-inch strips
• 14 cup apricot preserves
• 12 cup golden raisin
• 1 teaspoon brown sugar
• 18 teaspoon nutmeg
• 1 tablespoon cornstarch
• 13 cup pecans, toasted and chopped

1. Pour orange juice into a pressure cooker.
2. Stir in carrots, preserves, raisins, brown sugar, and nutmeg.
3. Secure lid.
4. Over MEDIUM-HIGH heat, develop steam to MEDIUM PRESSURE.
5. Reduce heat to maintain LOW PRESSURE and cook 3 minutes.
6. Quickly release pressure according to manufacturer's directions.
7. Remove lid.
8. Gently stir carrots.
9. Sprinkle cornstarch into 1/2 cup of cooking liquid and stir to mix thoroughly.
10. Cook over medium heat 1 minute.
11. Stir in pecans.

orange juice, carrot, apricot preserves, golden raisin, brown sugar, nutmeg, cornstarch, pecans

Taken from www.food.com/recipe/glazed-carrots-with-pecan-apricot-raisin-sauce-p-c-310715 (may not work)