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Pepper Jelly-Glazed Carrots

Southern Living
Pepper Jelly-Glazed Carrots

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Worthy of a Special Occasion

"In Texas, everyone has some type of pepper jelly on hand. It's a great way to add an extra boost of flavor to vegetables and sauces," says Test Kitchens professional Vanessa McNeil.

Yield: Makes 6 servings

Ingredients

  • 1  (2-pound) package baby carrots
  • 1  (10 1/2-ounce) can condensed chicken broth, undiluted
  • 2  tablespoons  butter or margarine
  • 1  (10 1/2-ounce) jar red pepper jelly

Preparation

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

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.

Southern Living, DECEMBER 2002

Member Ratings and Reviews

5 stars
Colleen from An Unknown Location
My husband and I both liked this dish; actually my husband loved these vegetables. I really liked the stove top method of cooking. I sliced the fresh carrots I had on hand instead of using baby carrots. The pepper jelly produces nice glazed carrots. I served with baked chicken (topped w/ vidalia onion salad dressing and feta cheese) and quinoa. I will definitely make this again!02/09/10

5 stars
Jessica
I made these as directed and the texture of the carrots was perfect but, the broth didn't reduce like I would have liked and therefore, was more of a sauce then a thick glaze. Tried to thicken with cornstarch but didn't work. I'll make again, just either use less broth or take some extra out before I put the pepper jelly in.12/30/09

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