Ingredients: 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.
2Cover; cook on low heat setting 9-10 hours.
3Discard 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.