October 23, 2017
Side Dishes, Vegetables, Carrot,
5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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To cook the carrots, heat 1 inch lightly salted water in a 2 quart saucepan over high heat to a boil, immediately add carrots. Return to a boil. Reduce the heat to low.
Cover and simmer until crisp tender.
Drain well, return the carrots to pan.
Stir in marmalade, butter, mustard and ginger.
Simmer, uncovered, over medium heat for 3 minutes or until the carrots are glazed, stirring occasionally.
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