"A nice side dish for a special occasion "


  2 bags (16 oz each) ready-to-eat baby-cut carrots
  1 medium onion, cut in half, sliced

  1/4 teaspoon salt
  1/3 cup honey
  1/3 cup E. Waldo Ward Apricot Preserves
  2 tablespoons chopped fresh parsley


1  In a 4-5 quart slow cooker, place carrots and onion. Sprinkle with salt.

2 Cover; cook on low heat setting 9-10 hours.

3 Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on low heat setting up to 2 hours; stir occasionally.

10 Servings (1/2 cup each)