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Marmalade-glazed Carrots

Yield Makes 4 or 5 servings
Lacking orange juice to flavor carrots the way she likes, Sunset reader Carol Hjelte made do, very well, with orange marmalade.


  • 1 pound baby carrots, peeled or scrubbed, or rinsed baby-cut carrots
  • 1 tablespoon butter or margarine
  • 1/4 cup orange marmalade
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon chopped parsley
  • Salt and pepper

Nutrition Information

  • calories 96
  • caloriesfromfat 24 %
  • protein 0.9 g
  • fat 2.5 g
  • satfat 1.5 g
  • carbohydrate 19 g
  • fiber 2.6 g
  • sodium 61 mg
  • cholesterol 6.2 mg

How to Make It

  1. In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.

  2. Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg. Stir often until marmalade mixture clings to carrots, 5 to 6 minutes. Sprinkle with parsley, and add salt and pepper to taste.