6 or 7 lg. carrots, peeled and sliced 1/4 inch thick
2 tsp. sugar
1/2 tsp. ground cinnamon
4 tbsp. butter
2 tbsp. fresh orange juice
Salt and fresh ground pepper to taste
10 dried apricots, slivered
1/3 c. sliced almonds, toasted

Place carrots in a saucepan. Cover with cold water and bring to a boil. Reduce heat and simmer for 10 minutes. Then rinse under cold water and drain.

Stir sugar, cinnamon until mixed, set aside. Melt butter in skillet. Stir in cooked carrots and orange juice. Sprinkle with cinnamon mixture and cook over medium heat until carrots are glazed and mixture is slightly thickened, 5 minutes.

Season with pinch of salt and pepper. Stir in apricots and almonds and cook until heated through, 3 minutes. Serve immediately. 4-6 portions.