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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Marmalade Glazed Carrots w/ Candied Pecans Recipe

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This recipe for Marmalade Glazed Carrots w/ Candied Pecans is from Kirn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. unsalted butter
2 T. orange marmalade
2 lbs. baby carrots
3/4 c. orange juice
3 T. packed light brown sugar
Kosher salt and black pepper
1/3 c. chopped candied pecans
Directions:
Directions:
1. Melt 2 T. butter in large skillet over medium heat. Stir in marmalade, then add the carrots, orange juice, brown sugar, 1/2 tsp. salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

2. Uncover and add the remaining 2 T. of butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.

 

 

 

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