Carrots w/Cointreau & Pecans

Ingredients

1/4C +1T Butter

1/2C Chopped, toasted pecans

1lb Baby carrots, sliced diagonally

3T Water

1t Salt

1/4C Cointreau or Triple Sec

2T Orange marmalade

Process

Melt 2T of butter in a small skillet over Medium heat

Add the pecans and saute for 1 minute

Remove from the heat and set aside

Combine the carrots, remaining 3T of butter, water, and salt in a large saucepan

Bring to a boil over Medium-High heat

Reduce heat to Medium-Low

Cover and cook for 5 minutes or until carrots are tender

Transfer the carrots to a serving bowl using a slotted spoon

Reserve the liquid

Bring the liquid to a boil

Boil until the liquid is reduced to 2T

Pour the liquid over the carrots

Add the pecans, Cointreau, and marmalade

Toss gently using a slotted spoon

Yields 6 servings