2 cups sliced carrots
1/2 teaspoon salt
water (enough to cover 3/4 inches in the bottom of the pan)
2-3 tablespoons peach pineapple paradise jelly or other jelly
2 tablespoons butter


Cook the carrots in the salt and water until almost tender. Drain any excess water. Add the jelly and butter and stir over medium heat until the vegetables are tender and glazed with the jelly.

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