Sunday, January 13, 2013

Glazed Carrots

Once a month we have dinner with a group of close friends. Whoever is hosting that month furnishes the entree and we bring either an appetizer, salad, vegetable or dessert. This month I chose to bring a vegetable. I found this easy recipe in my Southern Living Cookbook.

You cook, over a high flame, two pounds of baby carrots in chicken broth (14 oz can) until the broth is reduced to about a fourth of a cup. (approx. 8 mins.)

Stir in two tablespoons of butter and a 10 oz jar of pepper jelly (I used cranberry, jalapeno). Cook over low heat and additional five minutes.

and you have Pepper Glazed Carrots. How easy it that?

They were sweet, with a little bit of a kick to them. I thought they were a nice addition to Jean's Pork Tenderloin.  Have a wonderful Sunday.!