Pepper Jelly-Glazed Carrots

By Joan_Z

Ingredients

• 1 (32 oz) pkg carrots - halved crosswise
• 1 (10 oz) can condensed chicken broth - undiluted
• 1 (10 oz) jar red pepper jelly (or hot jalapeno pepper jelly)
• 2 Tbsp. butter or margarine

Preparation

Step 1

Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil over medium-high heat, and cook, stirring often for 6-8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in pepper jelly and butter and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed.

Transfer to serving dish using slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.