Shelly's Recipe

PEPPER JELLY-GLAZED CARROTS

Category: Carrots

1 (2-lb) package baby carrots
1 (10 1/4 oz) can condensed chicken broth, undiluted
2 tbsp butter
1 (10 1/4 oz) jar red pepper jelly

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup. Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.