1 to 1 1/2pounds fresh baby carrots,
1/4cupbrown sugar, packed,
1/2cupRothschild Farm Hot Pepper Peach or Hot Pepper Raspberry Preserves*,
1Bring 4 cups salted water to a boil in a 3-quart pot over High heat. Add carrots and cook uncovered, 6 to 8 minutes or until crisp-tender. Drain well.
2Meanwhile, melt butter with brown sugar in a medium skillet over Medium heat; stir to dissolve sugar. Stir in preserves; cook 2 minutes to thicken and reduce slightly. Add carrots and toss. Season with salt to taste
No Nutritional Information Available