This recipe plays on the natural sweetness of the carrots, and goes well with pork or duck.
Ingredients
1 pound baby carrots, cooked
1/3 cup orange marmalade
1 Tbsp. cold water
1 Tbsp. brown sugar
1/2 Tbsp. butter
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 pinch fresh cracked pepper
1 Tbsp. water
1/2 Tbsp. cornstarch
Directions
Combine the marmalade, 1 Tbsp. water, brown sugar, butter and seasonings in a 3 quart sauce pan and bring to a slow boil, making sure to dissolve the brown sugar. Combine cornstarch and remaining water until smooth; stir into orange mixture and cook until thickened. Add cooked carrots and heat through.
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