2 lb. carrots
2 tbsp. sugar
Salt to taste
3 tbsp. butter
1/4 c. apricot jam

Wash and scrape carrots; cut into diagonal slices. Cook, covered in a small amount of boiling, salted water just until tender, approximately 12 minutes. Drain.

Heat butter, sugar and apricot jam in a saucepan or skillet, stirring to combine. Add carrots and salt, stirring until carrots are coated. Cook over low heat, stirring gently until carrots are evenly glazed, about 3 minutes. Serves 6-8.