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

1. 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.
2. Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.

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