Marmalade-glazed Carrots

Lacking orange juice to flavor carrots the way she likes, Sunset reader Carol Hjelte made do, very well, with orange marmalade.

Yield: Makes 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 24%
  • Protein: 0.9g
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Carbohydrate: 19g
  • Fiber: 2.6g
  • Sodium: 61mg
  • Cholesterol: 6.2mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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