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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
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538