Glazed Carrots with Liz and Linda’s Pepper Jelly
Ingredients:
Carrots - peeled and sliced into 1/2” coins
Favorite Jar of Liz and Linda’s Pepper Jelly (Golden Pecan is really popular for this dish)
Chicken Stock
Cook the carrots in a skillet with enough chicken stock to cover them. Once the carrots are softened, drain away any leftover chicken stock and add 3-4 tablespoons of jelly. Stir to combine and allow the jelly to thicken. Add more jelly if you would like. Remove from heat and serve.
Serves 4 - 8
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