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Candied Carrots
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  1. 1 lb. baby garden carrots
  2. ½ c. Pepperlane Ginger with a Snap Preserves
  3. 1 T. butter
Fresh herbs (optional) your choice of one of the following
  1. 2 tsp. finely chopped rosemary
  2. 2 tsp. finely chopped cilantro
  3. 2 tsp. snipped chives
  1. Steam carrots until fork tender.
  2. Transfer to a stove top skillet and heat to medium high.
  3. Gently stir in the preserves and butter to coat the car-rots as it melts.
  4. Continue stirring until carrots are evenly coated and sauce is hot and bubbly.
  5. Sprinkle with fresh herbs if desired.
  6. Serve immediately.
Pepperlane Preserves https://pepperlane.com/