Orange-Glazed Carrots

1. 1

   To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.

2. 2

   Return to a boil.

3. 3

   Reduce heat to low.

4. 4

   Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.

5. 5

   Drain carrots well and return to pan.

6. 6

   Stir in marmalade, butter, mustard and ginger.

7. 7

   Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.

8. 8

   At this point, carrots may be transferred to a microwavable casserole dish with lid.

9. 9

   Cover and refrigerate up to 8 hours before serving.

10. 10

    To reheat, microwave at HIGH 4-5 minutes or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.