Orange-Glazed Carrots
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INGREDIENTS 1 pound fresh or frozen baby carrots, thawed 1/3 cup orange marmalade 2 tablespoons butter 2 teaspoons Dijon mustard 1/2 teaspoon grated fresh ginger Bring 1-inch slightly salted water to a boil in a 2-quart saucepan over high heat. Immediately add carrots; return to a boil. Reduce heat to low. Cover; simmer 10 to 12 minutes for fresh carrots (8 to 10 minutes for frozen carrots), until crisp-tender. Drain well; return carrots to saucepan. Stir in marmalade, butter, mustard and ginger. Cook, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally. Garnish as desired. Serve immediately. Makes 6 side-dish servings NOTE - Recipe may be doubled to serve 10 to 12