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

Carol Hjelte, Greeley, Colorado
This Story Originally Appeared On


Recipe Summary

Makes 4 or 5 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

96 calories; calories from fat 24%; protein 0.9g; fat 2.5g; saturated fat 1.5g; carbohydrates 19g; fiber 2.6g; sodium 61mg; cholesterol 6.2mg.