My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Saturday, December 10, 2011

Pepper Jelly - Glazed Carrots

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
6 servings
print recipe

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.

3 comments:

  1. this sounds wonderful, I make pepper jelly from a recipe a 97 year old still makes, thats what I will use!

    ReplyDelete
  2. oh, yes, carrot lover here as well!! happy to see you're still churning out great recipes after my long absence. had some hardship but back at the blog now. hope you're well and plan on collecting more of those good recipes of yours now!

    ReplyDelete

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