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Category: Carrots
Prep Time: Cook Time: Total Time:
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
COINTREAU CARROTS
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Category: Carrots
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
