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