Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Pepper Jelly Glazed Carrots
| 1 (1 lb.) package baby carrots |
| 1 (10.5 ounce) can condensed chicken broth, undiluted |
| 1 tablespoon butter |
| ½ (10.5 ounce) jar red pepper jelly |
Cook carrots in chicken broth until reduced to 2 TBSP (5-10 minutes).
Stir in butter and pepper jelly and warm until mixture is thickened and glazes carrots.
NOTE: This is in the December 2002 Southern Living. It is for half the given recipe EXCEPT that the recipe calls for two pounds of carrots to one can of broth and cook 5 minutes to reduce to one-fourth cup. We like our carrots more tender than that, so I just used the whole can for a one pound bag and reduced it to 2 TBSP as stated above. We really did like the spicy flavor. I served it with Margaritaville Jammin’ Jerk Shrimp (which are very spicy, which I buy at Sams, and which I normally serve over grits), sage roasted new potatoes, and a fruit salad with the poppy-seed/strawberry yogurt topping. The fruit tasted quite refreshing with the spicy taste of the carrots and shrimp.