|
|
|
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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |