We’ve designed this site to be compatible with modern web browsers and encourage you to update.
A great side dish for your holiday entertaining.
Cut carrot halves longwise in quarters. Bring carrots and chicken broth to a boil in a skillet over med-high. Heat, stirring often for 6-8 minutes until the carrots are tender and the broth is reduced to 1/4 cup. Stir in jelly and butter and cook stirring constantly until mixture thickens and carrots are glazed, about 5 min. Transfer to a serving dish with slotted spoon and pour half the juices on it.
Kitchen Kettle Pepper jam, Kitchen Kettle Japapeno jam, carrots
Kitchen Kettle Products
Show All Recipes
JOIN OUR EMAIL LIST
KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538