Apricot-Ginger Carrots

Steam for 10-12 minutes:
2 lbs. peeled baby carrots
Rinse with cold water, drain, bag and refrigerate until ready to use.
Melt: 2 T. butter or margarine
Add and cook until soft (about 3 minutes), stirring often:
2 green onions, minced
1 large garlic clove, minced
1 T. minced, peeled fresh ginger
Add and cook 3-4 minutes longer, stirring constantly:
1/3 C. apricot jam
1 T. balsamic vinegar
1/4 t. salt
pinch ground red pepper (cayenne)
Cool and refrigerate until ready to use.
When ready to serve, heat carrots and glaze together 5 to 8 minutes, stirring occasionally.
Makes about 8 servings