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Pineapple-Glazed Carrots




Source of Recipe


Leonora Wilkie in Quick Cooking Magazine January/February 2004


Recipe Introduction


I found this recipe in an old magazine at my Grandma Jean’s house and thought that Mike would like it. He did. I’m not a cooked carrot fan, so I didn’t, but he loved them and they were incredibly easy. I could not find spreadable pineapple, so I cooked down some crushed pineapple until it was thick.


Recipe Link: http://www.tasteofhome.com/recipes/pineapple-glazed-carrots

List of Ingredients




3 cups baby carrots or medium carrot, quartered
1/2 cup pineapple spreadable fruit
2 teaspoons honey
2 tablespoons butter


Recipe



Put carrots with a small amount of water in a saucepan. Bring to a boil and reduce heat. Cover and simmer until just barely tender – about 10 to 15 minutes.

Place the spreadable fruit, honey and butter in another saucepan and bring to a boil. Drain the carrots and toss with the fruit mixture.

Serves 4.