Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
- Trisha Kruse, Boise, Idaho
Ingredients[]
- 1 1/2 cups thinly sliced onion
- 1 cup fat-free, less-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 pound baby carrots
- 1 garlic clove, minced
- 2 tablespoons orange marmalade
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions[]
- Combine first 5 ingredients in a medium saucepan; bring to a simmer over medium heat.
- Cover; simmer 10 minutes or until onion is tender.
- Stir in marmalade, salt, and pepper.
- Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes); stir frequently.
Yield: 6 servings (serving size: 1/2 cup)