Recipe Tip: Add a splash of orange juice during the glazing process to cut through the sweetness and add a wonderful citrusy tang.
Candied Baby Carrots
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Directions
Item No.
101301
Ingredients
- 1 pound baby carrots, steamed or boiled until just tender, well drained
- 1 Tablespoon unsalted butter
- 2 Tablespoons Stonewall Kitchen Orange Cranberry Marmalade
- Salt and white pepper, to taste
- Optional: 1 teaspoon flat-leaf parsley
Directions
- Melt butter and marmalade in a large skillet over medium-high heat until bubbly.
- Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. Stir in parsley, if desired, and cook until carrots are hot.
- Serve at once or gently reheat over medium-low heat, adding a little water if necessary.
