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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
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 carrots from sauce to serve.
Serves 6 to 8
Side Dish Recipes
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