Categories: Vegetables- carrots
Ingredients
- 1 (2 lb.) pkg. baby carrots
- 1 (10 1/2 oz.) can condensed chicken broth, undiluted
- 2 Tbsp. butter or margarine
- 1 (10 1/2 oz.) jar red pepper jelly
Directions
- Combine carrots and chicken broth in skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
- Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.