• • 1/4 cup butter
• • 1 cup orange juice
• • 6 tbsp Seville orange marmalade


• • 1 1/2 tsp salt
• • 2 lbs baby carrots


• • 1/4 cup Pinecreek honey
• • 1 tbsp grated organic orange zest


• • optional lemon juice

Method

Melt butter in a small saucepan; add orange juice and marmalade. Boil vigorously, stirring occasionally. Cook until mixture has a sauce-like and is reduced by about half. Remove sauce from heat, set aside

Bring 2 quarts of water to a boil. Stir in 1 1/2 tsp salt, add baby carrots. Boil until tender-crisp, about 5 or 6 minutes. Drain

While carrots are cooking, re-heat orange sauce. Add honey and grated orange zest to sauce. Stir to combine. Taste for sweetness, add some lemon juice if necessary. Pour over cooked carrots and serve.