Candied Carrots


  • 1 pound carrots, peeled and cut into 2-inch diagonal slices
  • 1/2 cup brown sugar
  • 3/4 cup apricot/pineapple preserves
  • 1/4 cup butter
  • 1/2 cup pineapple juice
  • 1/2 cup shredded coconut (optional garnish)


  1. Place carrots, sugar, preserves, butter and pineapple juice into slow cooker and cook on LOW for 4 hours.
  2. Garnish with coconut, if desired.
  3. Serve as a side dish with pork, beef or chicken.

Yield: 4 servings

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