Candied Baby Bellini Carrots

ingredients

• 1-pound baby carrots, steamed or boiled until just tender, well drained
• 1 tablespoon Butter
• 2 tablespoons Stonewall Kitchen Bellini Brunch Jam
• Salt and pepper to taste
• 1 teaspoon flat-leaf parsley, chopped (optional)

directions

1. Melt butter and Bellini Jam in a large skillet over medium-high heat until bubbly.
2. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.
3. Serve at once or gently reheat over medium low heat, adding a little water if necessary.