Recipes

[DiAnne]

1 lb baby carrots
1 T butter
1/4 c orange marmalade
1 t ground ginger
1/8 t ground nutmeg
1 T chopped parsley
Salt and pepper

Heat skillet over high heat. Combine 3/4 c water and carrots. Cover and bring to a boil then reduce to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes, drain.

Heat skillet to high heat with carrots in it. Add butter, orange marmalade, ginger and nutmeg. Stir often until marmalade mixture clings to carrots 5-6 minutes. Add salt and pepper to taste. Sprinkle with parsley and serve.