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Marmalade Carrots

Another testament to our devotion to marmalade, here is a delicious side dish that will beautifully accompany most any entrée. Gloriously sticky and buttery, the orange batons simmer on the stove-top to effortless perfection, the marmalade accentuating the natural sweetness of the carrots while the fresh chopped parsley contributes a mild earthiness and lovely color contrast.

Marmalade Carrots

1 lbs. carrots (about 8 medium), cut into 2-inch batons
1 tbs. butter
1 tbs. sugar
1-2 tbs. orange marmalade
½ cup water
1-2 tbs. chopped fresh parsley

Put everything except the parsley in a medium saucepan. Simmer over a low heat for 20 minutes, until the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook a few minutes longer. Transfer to a serving dish and sprinkle with parsley.

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