1 (32 oz.) pkg. carrots, halved crosswise
1 (10 1/2 oz.) can condensed chicken broth (undiluted)
1 (10 1/2 oz.) jar red pepper jelly*
2 Tbsp. butter
*One 10 1/2 ounce jar hot jalapeno pepper jelly may be substituted.
Cut carrot halves lengthwise into quarters. Bring carrots and
chicken broth to a boil in a skillet over medium-high heat. Cook,
stirring often, 6 to 8 minutes, or until carrots are crisp-tender and
broth is reduced to 1/4 cup. Stir in pepper jelly and butter. Cook,
stirring constantly, 5 minutes, or until mixture thickens and carrots
are glazed. Transfer to a serving dish using a slotted spoon. Pour
half of pan juice over carrots; discard remaining pan juices.
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