INGREDIENTS:

1 pound baby carrots, cooked
¼ cup Tennessee Gourmet® Scotch Bonnet Pepper Jelly (your choice of flavor)
2 Tbsp. Water, divided
1 tsp. brown sugar
1 Tbsp. Unsalted butter
¼ tsp. ground cinnamon
⅛ tsp. salt
⅛ tsp. ground nutmeg
Fresh ground pepper to taste
½ Tbsp. corn starch

DIRECTIONS:

Combine the jelly, 1 tablespoon water, brown sugar, butter and seasonings in a 3 quart sauce pan and bring to a slow boil, making sure to dissolve the brown sugar and completely melting the jelly.

Combine cornstarch and remaining water until smooth; and cook until thickened. Add cooked carrots and heat through.

DOWNLOAD PDF VERSION