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.