Mackays Seville Orange Marmalade Glazed Chantenay Carrots


Ingredients (serves 4)

500g Chantenay Carrots
25g Mackays Seville Orange Marmalade 
10g butter
10g caster sugar
130ml cold water
Spring of fresh thyme


1. Add the carrots, Mackays Seville Orange Marmalade and butter to a pan and pour over 130ml cold water.

2. Simmer for 25 minutes, over a low heat.  The liquid should evaporate, with the carrots tender and coated in a sticky glaze.   If the carrots are still slightly undercooked at this point, add a little more water and cook until tender.

3. Transfer to a serving plate, pour over any remaining glaze and serve garnished with thyme.