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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
The tangy taste of apricots compliment the sweetness of these tender, steamed carrots. The addition of dried fruit adds a new dimension to this dish, and will have you reaching for seconds.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (16-ounce) bag baby carrots
1/4 cup dried cherries
1/4 cup dried apricots
3/4 cup Tuscanini Apricot Fruit Spread
2 tablespoons Gefen Cornstarch, dissolved in 1 cup cold water
1 teaspoon lemon juice
1 and 1/2 teaspoon grated orange rind
1 tablespoon margarine
Steam carrots in one cup water until tender.
Add margarine, jam, apricots and cherries and cook until heated through.
Add cornstarch mixture, lemon juice and rind, and bring to a boil. Simmer, stirring, until mixture thickens.
Remove from heat and transfer to baking pan. Cover pan and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 20 minutes.
Photography: Dan Engongoro
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