1½ pounds carrots
½ cup packed light brown sugar
½ teaspoon salt
2 teaspoons butter
¼ cup orange marmalade
1 tablespoon Grand Marnier (optional)
Wash, peel, and cut the carrots into 1-inch pieces. Place in a medium-size saucepan and cover with water. Cook over high heat until tender and almost done. Pour off half the water. In a mixing bowl combine the sugar, salt, butter, orange marmalade, and Grand Marnier. Pour over the carrots and stir gently. Bring back to a slow boil and cook for 4 to 5 minutes longer, stirring frequently to prevent sticking.
YIELD: 6 TO 8 SERVINGS