Pepper Jelly-Glazed Carrots
Ingredients
Makes 6 servings / Prep: 5 min., Cook: 14 min.
- 1 2-pound package baby carrots
- 1 10½-ounce can condensed chicken broth, undiluted
- 2 tablespoons butter or margarine
- 1 10½-ounce jar red pepper jelly
Instructions
- Combine carrots and chicken broth in a 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 ¼ cup.
- Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots