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

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Recipe Summary test

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.