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Glazed Marmalade Carrots
- Makes
4
portions - Difficulty
Easy
Published 2016
Delicious with poultry, gammon or game, especially roast quail, partridge, pheasant or wild duck.
Ingredients
1 kg 2 lb 4 oz 250
Method
Place the water in a saucepan together with all the ingredients except the carrots and parsley. Warm gently until the butter, sugar and marmalade are beginning to dissolve. Add the carrots, bring to the boil and simmer gently for 20 minutes without a lid, until the liquid has evaporated and the carrots are left coated in the glaze. Sprinkle with parsley before serving hot.
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