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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


  1. Scrape and slice carrots in rounds. Cook until tender.
  2. 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.
  3. Add rained, cooked carrots, remaining 1 cup sugar and 1 cup Grand Marnier. Simmer, uncovered, until carrots are shiny and candied, about 30 minutes.
  4. Add remaining 1/4 cup Grand Marnier.
  5. Remove carrots from sauce to serve.

Serves 6 to 8


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