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  • Writer's pictureKayla Borgen

Candied Baby Carrots!

Candied Baby Carrots made with Stonewall Kitchen Orange Cranberry Marmalade

Candied Baby Carrots featuring Stonewall Kitchen Orange Cranberry Marmalade available at Weekends!

Yield: 4 serving

Total Time: 20 minutes


  • 1 pound baby carrots, steamed or boiled until just tender, well drained

  • 1 Tablespoon unsalted butter

  • 2 Tablespoons Stonewall Kitchen Orange Cranberry Marmalade (shop here or in store!)

  • Salt and white pepper

  • 1 teaspoon flat-leaf parsley, optional


  1. Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.

  2. Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. 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.

Original recipe:

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