Post by chief_cook2 on Jul 9, 2005 20:34:35 GMT -6
Servings: 4
Notes: This simple recipe is a favorite of Marks, from "Betty Crocker
Complete Thanksgiving Cookbook: All You Need to Cook a Foolproof Dinner."
She often uses orange-cranberry marmalade and skips the raisins.
Ingredients:
1 (16-ounce) bag baby-cut carrots
1/4 cup slivered almonds
1/3 cup orange marmalade
1/2 cup golden raisins, optional
1. Heat 1/2 cup water to boiling in 1 1/2- to 2-quart saucepan. Add carrots.
Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes,
stirring occasionally, until tender.
2. While carrots are cooking, spread almonds in single layer in 8- or
10-inch skillet; cook and stir over medium-high heat 4 to 7 minutes, or
until lightly browned.
3. Drain carrots; return to saucepan. Stir in marmalade and raisins, if
using. Cook over low heat about 1 minute, stirring constantly, until
marmalade is melted. Add almonds; toss gently.