5 c. julienne-cut carrots
3/4 c. water
1/4 tsp. salt
1/4 c. apricot preserves

In medium saucepan, combine carrots and water; bring to a boil. Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain. Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.