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

In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain. Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.