Pepper Jelly Glazed Carrots- these sweet and spicy carrots are a tasty side for any meal. One of my favorite ways to make use of Pepper Jelly.
Quick and Easy
Only 5 ingredients are needed for this easy carrot recipe and it can be made in just 20 minutes. Can be made in advance and reheated.
How To Make Pepper Jelly Glazed Carrots
The carrots are first simmered in some chicken broth. The chicken broth wonderfully flavors them. Simmer them until the carrots are crisp tender and most of the chicken broth has evaporated.
Next, add 2 tablespoons of butter and a jar of red pepper jelly. Season to taste with black pepper. Continue cooking until carrots are softened to your liking.
What Is Red Pepper Jelly?
Red Pepper Jelly is one of my favorite condiments. It adds great flavor to lots of different foods. It is made from sugar, red peppers, and pectin. It is mostly sweet but some brands have a fair amount ot heat. I typically use Braswell’s Red Pepper Jelly.
How To Thicken The Sauce
The sauce probably won’t thicken much by the time the carrots are done. If you want it a thicker consistency, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and add to the skillet. Simmer until thickened.
Pepper Jelly Glazed Carrots Recipe Tips
Cook the carrots until they get to the consistency you like. Some people like them crisp-tender and some like them completely soft.
If you want the carrots spicier, add a pinch of crushed red pepper flakes.
Storage
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and they can be reheated in the microwave.
More Pepper Jelly Recipes
- Red Pepper Jelly Vinaigrette– will spice up your salad greens.
- Bacon Wrapped Shrimp with Pepper Jelly Glaze
- Red Pepper Jelly Deviled Eggs with Bacon
- Pepper Jelly Margarita– made with green pepper jelly.
Pepper Jelly Glazed Carrots
Ingredients
- 1 (2-pound) bag baby carrots
- 1 to 1 1/2 cups chicken broth
- 2 tablespoons butter
- 1 (10 1/2-ounce) jar red pepper jelly
- black pepper
Instructions
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Place carrots in a large skillet and add 1 cup of chicken broth. Bring to a boil and cook for 5 to 7 minutes, stirring often. You want the carrots to get crisp-tender and the chicken broth to mostly evaporate. If broth evaporates before carrots are crisp tender, add more broth.
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Stir in butter and pepper jelly. Keep cooking until mixture has reduced some and carrots are softened to your liking.
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Add pepper to taste and serve.
Notes
Nutrition
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