Candied Baby Carrots
1 pound baby carrots, steamed or boiled until just tender, well drained
1 Tablespoon unsalted butter
2 Tablespoons Stonewall Kitchen Orange Cranberry Marmalade.
Salt and white pepper
1 teaspoon flat-leaf parsley, optional
Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.
Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. Stir in parsley, if desired, and cook until carrots are hot.
Serve at once or gently reheat over medium-low heat, adding a little water if necessary.