Yield
Makes 6 servings

How to Make It

Step 1

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.

Step 2

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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