Prep 30 mins
Cook 30 mins
Another recipe I remember eating at my dad's mom's table, especially for Jewish holiday meals.
- 2 lbs baby carrots (fresh, frozen, or canned)
- 1 1⁄2 tablespoons butter
- 3⁄4 cup orange marmalade
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ginger
- If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
- In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
- Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
These are delicious! The ginger cuts the marmalade so that the carrots aren't too sweet. I only used about half of the ginger. The presentation is beautiful too with the glaze and the orange peel (from the marmalade) sticking to the carrots. Thanks Holly!
This is very nice way to prepare carrots! I made 1/4 of the recipe, using fresh baby carrots. I really enjoyed the orange/ginger flavor with the sweet carrots. Thanks for sharing this recipe!
These carrots were very yummy. Very kid friendly. I used baby carrots that I cooked in a steamer. I used sugar reduced marmalade. No salt and no ginger. Thanks Meg. Made for Alphabet chef game