Pepper Jelly-Glazed Carrots

1. 1

   Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over medium-high heat, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

2. 2

   Stir in pepper jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.

3. 3

   *1 (10 1/2-oz.) jar hot jalapeno pepper jelly may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.