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Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds fresh baby carrots
  • 2/3 cup orange marmalade
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon rum extract

Directions

  • In a large saucepan, place steamer basket over 1 in. of water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender.
  • Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract.
  • Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts
1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein.

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Reviews

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Average Rating:
  • Dawn
    Feb 17, 2020

    I've reviewed this recipe twice on 2/6/2020 and 2/8/2020. Review has not shown up! I'd used 2 lbs. regular carrots, cut in small strips!

  • honey25
    Apr 25, 2019

    Pretty, Easy and Yummy!

  • Christian55
    Apr 2, 2018

    Just love this recipe. The perfect sweet flavor side dish.

  • cazdazraz
    Mar 26, 2018

    The entire family love this recipe. I make it a few times a year.

  • amehart
    Aug 29, 2017

    Wow! These were so good and so simple to prepare! The only change was that I didn't have rum extract, so used rum instead. Family loved these and will definitely make again.

  • Orbs
    Apr 18, 2015

    Delicious! I would make this recipe again. I used a pear lemon marmalade.

  • kitzer
    Nov 11, 2012

    I tried this recipe a few days ago.As much as I love carrots, this recipe proved to be way too sweet.With the leftovers, I rinsed off the marmalade and reheated with good old butter and herbs!

  • wmssquad
    Nov 8, 2012

    No comment left

  • Dianaore
    Jun 29, 2012

    I pealed and toped my carrotts, the sauce didn't get as thick as I assumed it would get but the taste was wonderful. We had this with the Parmesan Crusted Tilapia (TOH) and the sauce and the pecans on the fish was so yummy too!

  • jgrubin
    Apr 13, 2012

    No comment left