Show Subscription Form




Marmalade-Glazed Carrots Recipe
Marmalade-Glazed Carrots Recipe photo by Taste of Home

Marmalade-Glazed Carrots Recipe

Publisher Photo
"This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner," says Barb Rudyk of Vermilion, Alberta. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar.
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES: 6 servings

Ingredients

  • 2 pounds fresh baby carrots
  • 1/2 cup orange marmalade
  • 3 tablespoons cold water,divided
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch

Nutritional Facts

1 serving (1 each) equals 159 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 252 mg sodium, 36 g carbohydrate, 3 g fiber, 1 g protein.

Directions

  1. In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low for 5-6 hours or until carrots are tender.
  2. Combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high for 30 minutes or until thickened. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Marmalade-Glazed Carrots in Quick Cooking January/February 2005, p40

Nutritional Facts

1 serving (1 each) equals 159 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 252 mg sodium, 36 g carbohydrate, 3 g fiber, 1 g protein.

Reviews for Marmalade-Glazed Carrots

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 23, 2014

"This makes for a good alternative holiday side. I didn't give it five stars because I felt like the recipe came out a bit bitter. It might have been the marmalade. I always feel like its a tad bitter. So, since I'm from the south, I ended up doubling the brown sugar and butter :) I also thickened it up a bit more with more cornstarch because I like a thick sauce that sticks to the carrot and doesn't run over everything in your plate."

MY REVIEW
Reviewed Sep. 6, 2013

"It was good but not my favorite. I had to leave out the cinnamon due to an allergy and I am sure that is what made the difference. My husband liked his though. (He sprinkled cinnamon on them)"

MY REVIEW
Reviewed May. 21, 2013

"Yummy & so easy to just throw in the slow cooker! Nice flavors!

~ Theresa"

MY REVIEW
Reviewed Feb. 3, 2013

"I do not like carrots but I made this recipe for a family dinner because everyone else likes them. They said the flavor was good but the carrots were still too raw after 6 hours on low and 1/2 hour on high. My mother took the leftovers home and plans to continue cooking them on the stovetop."

MY REVIEW
Reviewed Jan. 4, 2013

"Very good, I made it for my Mom, Dad and sister. My sister dosn't like marmalade but she loved this!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT