Ingredients
2 pounds fresh carrots halved lengthwise and cut into 2-inch pieces1/2 cup orange marmalade3 tablespoons cold water, divided2 tablespoons brown sugar1 tablespoon butter, melted1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon pepper1 tablespoon cornstarch
Preparation
In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours.
In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.
