As a rule I'm not a huge fan of carrots. Carrot Cake is good! I found this recipe in a Southern Living Magazine and thought, why not. It is really, really, delicious, and the perfect side dish for any meat. I hope you try it.
Pepper Jelly-Glazed Carrots
1 (32-ounce package) carrots, halved crosswise
1 (10 1/2-ounce) can condensed chicken broth, undiluted
1 (10 1/2-ounce) jar red pepper jelly (see note)
2 tablespoons butter
1. Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over medium-high heat, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
2. Stir in peppery jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.
Cook's Note: Use one (10 1/2-ounce) jar hot jalapeno pepper jelly instead of red pepper jelly.