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Apricot Glazed Carrots

5 cups julienne-cut carrots
3/4 cup water
1/4 teaspoon salt
1/4 cup apricot preserves

In medium saucepan, combine carrots and water; bring to a boil. Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain. Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.

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