Shelly's Recipe

COINTREAU CARROTS

Category: Carrots

1 (1 lb) bag mini carrots, cut in half lengthwise
3 tbsp unsalted butter
3 tbsp orange marmalade
1/2 cup Cointreau or Grand Marnier
2 tbsp chopped parsley

Melt butter in a skillet over medium-high heat. Add carrots and toss to coat with the butter. Add the marmalade and stir until melted. Pour in the Cointreau, bring to a boil. Lower the heat, cover and simmer 5 minutes. Uncover and cook until the liquid has been reduced to a glaze, about 5 mire minutes. Transfer to a serving dish and garnish with chopped parsley. Serves 6-8