To serve four to six people, steam 1 pound of
baby carrots or chopped carrots until just tender,
so that a knife easily pierces the carrot.
Put carrots in saucepan and mix in any of the
following, heat through and serve.
- 2 tablespoons seedless raspberry jelly*
1 tablespoon raspberry vinegar
OR lemon juice
- 2 tablespoons orange marmalade*
2 tablespoons orange juice
- 2 teaspoons sesame oil
2 green onions, sliced
1 tablespoon toasted sesame seeds
- 2 tablespoons honey
1 teaspoon cinnamon
* We use Polaner’s All Fruit—fruit juice
sweetened jellies and jams.