1 lb. carrots, peeled and cut into 2-inch-long strips
1/2 C. brown sugar
3/4 C. apricot/pineapple preserves
1/4 C. butter or margarine
1/2 C. pineapple juice
1/2 C. shredded coconut, optional
Place carrot strips, sugar, preserves, butter and pineapple juice into
crock pot and cook on LOW for 4 hours.
Serve as a side dish with pork, beef or chicken If using the coconut, use it as garnish after the carrots are cooked.
Recipe serves 4.