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Apple Glazed Carrots

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  • Apple Glazed Carrots

    [DISCLAIMER: The recipes I share are non-dialysis and fit into the guidelines that "I" have received from "my' dieticians / nutritionists. They may or may not be appropriate for you, so be sure to check with your own doctor/dietician/nutritionist. Different stages of kidney disease have different requirements for diet and should be based on your own lab results.]

    [RECIPES: Because of multiple health issues, some of which make cooking/meal preparation difficult, I search the internet for recipes that are quick, fast, easy, and simple. And only for allowable foods that I like....LOL. I am trying to be as strict as possible in eating from the lists of allowable foods only, while still trying to ensure that I meet basic nutritional needs as given to me by "my" health team.]

    Apple Glazed Carrots
    Yield: 4 Servings

    2 cups carrots, baby, fresh or frozen
    ¼ cup apple juice
    ¼ cup apple jelly
    1 ½ teaspoon Dijon mustard

    Place carrots and apple juice in a medium non-stick skillet.
    Bring to boil.
    Reduce heat; cover and simmer 7 to 9 minutes or until carrots are crisp-tender.
    Uncover; cook over medium heat until liquid evaporates.
    Stir in jelly and mustard; cook and stir over medium heat until jelly melts and carrots are glazed.

    Contributed by: The Council on Renal Nutrition of New England (CRNNE)

    Originally published in “Now You’re Cooking…A Resource for People with Kidney Disease.”
    - See more at:

    Nutrition Per Serving Calories 95 Protein 1 g Carbohydrate 22 g Total Fat 1 g Potassium 284 mg Phosphorus 39 mg Sodium 100 mg

    [I would use sugar-free apple jelly and Light apple juice. Be aware of the potassium level in this recipe if you need to watch it]
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