Combine baby carrots and chicken broth in a skillett over medium-high heat.
Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are crisp-tender and broth is reduced to about ΒΌ cup.
Stir in apricot preserves, soy sauce, ginger, and pepper, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed.
Serve over rice.
Delicious with Ginger Glazed Pork Tenderloins
This recipe has been added to the following public cookbooks:
Cheryl Mason,
Bill Smith's Bests
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