|2 pounds||Peeled and slied carrots|
|2||Apples; peeled and diced|
|½ cup||Orange marmalade|
|1||Orange; (grated peel and juice)|
Put all ingredients in a large heavy pot and cover.
Bring to a boil, lower heat and cook covered for one hour.
Remove the lid and cook for another twenty minutes, stirring occasionally until the carrots are glazed.
Recipe by: The Passover Gourmet by Nira Rousso p. 124 Posted to MC-Recipe Digest by Linda Shapiro <lss@...> on Apr 7, 1998
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