This recipe plays on the natural sweetness of the carrots, and goes well with pork or duck.
1 pound baby carrots, cooked
1/3 cup orange marmalade
1 tablespoon cold water
1 tablespoon brown sugar
1/2 tablespoon butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch fresh cracked pepper
1 tablespoon water
1/2 tablespoon cornstarch
Combine the marmalade, 1 tablespoon water, brown sugar, butter and seasonings in a 3 quart sauce pan and bring to a slow boil, making sure to dissolve the brown sugar.
Combine cornstarch and remaining water until smooth; stir into orange mixture and cook until thickened. Add cooked carrots and heat through. Serve with a slotted spoon.