Time: Prep: 5 minutes, Cook: 30 minutes
Hardware: Measuring spoons, cutting board and knives, a saucepan, a colander
- 1 pound carrots
- 2 cups chicken broth
- ½ stick butter
- ¼ cup brown sugar
- 3 tablespoons maple syrup
- 1 tablespoon orange preserves
- S&P to taste
- Wash and slice the carrots. Bring the carrots and broth to a boil and cook until the carrots are tender, but not mushy, about 20 minutes. Drain them.
- Return the carrots and the remaining ingredients to the pan and cook over medium heat, stirring often, until the sugars are melted and most of the liquid has evaporated.
- Serve warm.