Lemon-Orange Carrots

3 c sliced fresh carrots
1/2 c orange marmalade
2 Tbsp Realemon juice
2 Tbsp margarine or butter
In large saucepan, cook carrots over low heat in small amount of water just until tender, crisp (3-5 minutes). Add marmalade, lemon juice, and butter. Stir to coat carrots and heat. Serve hot! This may be prepared ahead of time. Serves 6.
Source: Marjorie W. Baxia

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