Carrots Glazed with Orange Marmalade
1 pound carrots, peeled and cut diagonally into 1/4 inch thick slices
2 cups water
1/2 teaspoon salt
1/3 cup orange marmalade
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
Combine first 3 ingredients in large heavy saucepan. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, about 8 minutes. Drain well.
Cook butter, orange marmalade, brown sugar, and cinnamon in large heavy skillet over medium high heat, stirring until butter melts and sugar dissolves. Add carrots and cook until carrots are coated with glaze, about three minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over medium low heat before serving.) Makes 5 servings.
