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Sweet Carrots

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Ingredients for 6 servings

  • 2 Pounds Baby Carrots
  • 4 Tablespoons Butter
  • 1⁄2 Cup Orange Marmalade
  • 1 Teaspoon Ginger, Fresh Ground
  • 1 Tablespoon Sherry Cooking Wine
  • Salt to Taste


In a medium saucepan over low heat, add the carrots and cover with water. Add a pinch of salt and bring water to a simmer. Cook for about 10 minutes or until almost fork tender. Drain and set aside.

In the same pan over medium-low heat; add the butter, marmalade and ginger. Heat to a simmer then return the carrots to the pan. Toss gently and continue cooking for about 2 minutes, until fork tender. Finish with sherry cooking wine and salt to taste.

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