Carrots Grand Marnier

3 pounds carrots
1 stick (1/2 cup) butter or margarine
2 cups granulated sugar
1 (10 ounce) jar sweet orange marmalade
1 1/4 cups Grand Marnier

Scrape and slice carrots in rounds. Cook until tender.

In a large skillet, melt butter and add 1 cup sugar and orange marmalade. Simmer until sugar is melted and not grainy, about 10 minutes.

Add rained, cooked carrots, remaining 1 cup sugar and 1 cup Grand Marnier. Simmer, uncovered, until carrots are shiny and candied, about 30 minutes.

Add remaining 1/4 cup Grand Marnier. Remove from sauce to serve.

Serves 6 to 8.