Ingredients:
1 lb baby carrots, fresh or thawed frozen
1/3 cup orange marmalade
2 tablespoons butter
2 teaspoons dijon-style mustard
1/2 teaspoon grated fresh ginger
Directions:
To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
Return to a boil.
Reduce heat to low.
Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
Drain carrots well and return to pan.
Stir in marmalade, butter, mustard and ginger.
Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
At this point, carrots may be transferred to a microwavable casserole dish with lid.
Cover and refrigerate up to 8 hours before serving.
To reheat, microwave at HIGH 4-5 minutes or until hot.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.