Candied Baby Carrots

• 1 lb baby carrots, steamed or boiled until just tender, well drained
• 1 Tbsp unsalted butter
• 2 Tbsp Stonewall Kitchen Orange Cranberry Marmalade
• 1 tsp flat-leaf parsley, optional

Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly. Add carrots & stir to cover with glaze. Season with salt & pepper, to taste. Stir in parsley, if desired, & cook until carrots are hot. Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

Vine & Olive