Ingredients
- 3 orange marmalade
- 2 cups water
- 3 cups thinly carrots (sliced)
- 3 tablespoons butter
- 2 tablespoons pecans (chopped)
- 1/4 teaspoon salt
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.
