"In Texas, everyone has some type of pepper jelly on hand. It's a great way to add an extra boost of flavor to vegetables and sauces," says Test Kitchens professional Vanessa McNeil.
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.
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