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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another recipe I remember eating at my dad's mom's table, especially for Jewish holiday meals. Ingredients:
2 lbs baby carrots (fresh, frozen, or canned) |
1 1/2 tablespoons butter |
3/4 cup orange marmalade |
2 tablespoons water |
1/4 teaspoon salt |
1/4 teaspoon ginger |
Directions:
1. If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
2. In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
3. Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
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