375 gr thinly carrots 475 ml water 1 gr salt 45 gr butter 3 orange marmalade 18 gr pecans
Instructions
Combine carrots, water and salt in the crockpot. Cover and cook on high 2 to 3 hours or until tender. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. From Crockery Cookery by Mable Hoffman.