Thursday, April 12, 2012

Citrus-Glazed Carrots

This is another recipe from Wegman's that I made for Easter. It was very good.

Citrus-Glazed Carrots

Serves: 4


1 bag (16 oz) baby cut carrots

2 quarts cold water

1 teaspoon sea salt

1 tablespoon unsalted butter

4 tablespoons Triple Fruit Spread (Apricot, Peach & Passion Fruit) (or substitute any citrus fruit spread or marmalade)

2 tablespoons fresh chopped parsley


1. Cover carrots with cold salted water in medium sauce pan; heat to boiling. Reduce heat and simmer 6-7 minutes until carrots are tender. Drain well

2. Melt butter in large skillet on medium. Add jam, whisking until smooth. Add drained carrots and cook, stirring occasionally, 1 – 2 minutes, until glazed. Season to taste with salt and pepper; sprinkle with parsley.