This recipe plays on the natural sweetness of the carrots, and goes well with pork or duck.
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.
By Connie from Oden, AR
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