Place carrots in a steamer basket; place in a large
saucepan over 1-in. of water. Bring to a boil;
cover and steam for 12-15 minutes or until crisp-
tender.
Meanwhile, in a small saucepan, combine the
marmalade, brown sugar and butter; cook and stir
over medium heat until mixture is thickened and
reduced to about ½ cup. Stir in pecans and extract.
Place carrots in a large bowl; drizzle with glaze
and stir gently to coat.
Originally Submitted
4/4/2013
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