GLAZED CARROTS

2 1/2 cups 1/2-inch thick crinkle-cut or plain sliced carrots
3 tbsp Blood Orange Premium Spread
or Blood Orange Conserve
1 tsp grated fresh ginger
2 tbsp frozen orange juice concentrate, thawed
1 tbsp margarine and butter

In a medium saucepan, cook carrots covered in lightly salted boiling water for 3 minutes.
Drain and set aside.
In the same saucepan, over medium heat, combine Blood Orange spread, ginger, orange juice concentrate and margarine or butter and stir until melted.
Return carrots to saucepan.
Cook, uncovered, over medium heat for 5 to 6 minutes or until carrots are just tender and glazed, stirring occasionally.

More Recipes!