Pepper Jelly-Glazed Carrots

Ingredients

• 1 (32-oz.) package carrots, halved crosswise
• 1 (10 1/2-oz.) can condensed chicken broth, undiluted
• 1 (10 1/2-oz.) jar red pepper jelly*
• 2 tablespoons butter or margarine

Preparation

1. 1. Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over medium-high heat, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
2. 2. Stir in pepper jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.
3. *1 (10 1/2-oz.) jar hot jalapeño pepper jelly may be substituted.