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Pepper Jelly-Glazed Carrots

"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.

Southern Living DECEMBER 2002

  • Yield: Makes 6 servings

Ingredients

  • 1 (2-pound) package baby carrots
  • 1 (10 1/2-ounce) can condensed chicken broth, undiluted
  • 2 tablespoons butter or margarine
  • 1 (10 1/2-ounce) jar red pepper jelly

Preparation

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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Pepper Jelly-Glazed Carrots recipe

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