Pepper Jelly-glazed Carrots

1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter or margarine
1 (10 1/2-ounce) jar red pepper jelly


Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.



--Adapted from Cooking Light magazine