1 pound slender carrots, halved lengthwise
2 tablespoons apricot preserves
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Salt to taste
Coarsely ground black pepper to taste
Lightly peel carrots. Trim tops leaving about 1 1/2-inches of green intact; trim bottoms. Add about 1-inch water to a large saucepan. Bring to a boil; add carrots. Bring to a boil; reduce heat. Simmer, partially covered, until just tender, about 4 minutes. Drain. Return to saucepan; add apricot preserves, butter, brown sugar, and cinnamon. Cook over low heat until heated through and butter melts, about 2 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings.