Carrots with Mango Peach Preserves Recipe

Preheat oven to 325. Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes. Meanwhile, stir together the preserves, cornstarch, dried mango, and raisins in a saucepan. Place over medium heat. Cook until the mixture bubbles, thickens, and turns clear, about 2 to 3 minutes. Once the carrots have cooked, drain, and stir into the preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further and turned light brown, about 15 minutes. Serves 6.