Pepper Jelly-Glazed Carrots

A co-worker has been staying with us for the past couple of nights, and I was excited to be able to entertain a hot dinner for her. Tonight I made the Mushroom Chicken Bake that I make frequently (If you click on the link to the chicken, please excuse the picture of it... I really didn't know much about photography at that time. What am I saying? I STILL don't know much about photography. I just like to play with it), and I served it with these carrots and some garlic bread. I was really pleased with how these carrots turned out. Aubrey said they were the best things since sliced bread, and my co-worker really enjoyed them, too! I used the pepper jelly that I made during Christmas. I made a couple of changes to the cooking time and amount of ingredients, which I will include in this entry. For the exact recipe, please click on the link at the bottom of this post.

Ingredients:

1 (1- pound) package baby carrots
1 (10.5 ounce) can chicken broth
1 Tablespoon butter
1/2 (1/2 pint) jar red pepper jelly... so that would be 1/4 pint (about 1/2 cup)

Directions:
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often 10-12 minutes or until carrots are crisp-tender and broth is reduced to 2 Tablespoons.

Stir in butter and red pepper jelly, and cook, stirring constantly, about 10 minutes or until mixture is thickened and glazes carrots.

Yield: Makes 6 servings

Source: Southern Living