Allied Old English, Inc. :: Sorrell Ridge Recipes

1. While your water boils, peel and cut your carrots. Add the carrots to the boiling water a handful at a time and boil for about ten minutes until cooked but still firm. You should be able to fork a carrot piece, but it should not be mushy. Drain the carrots and hold aside till needed.

2. In a large skillet on the stove melt the margarine over a low heat. Add the Sorrell Ridge Apricot and melt and blend. Add your cooked carrots, sprinkle with cinnamon and turn the carrots slowly over the low heat until completely coated, hot and bubbly. Serve hot.

* For a change of pace, try using one pound of baby carrots instead of the regular carrots. Baby carrots may be used whole and are often sold pre-peeled, considerably reducing preparation time.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).

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