With a jar of sugar-free orange marmalade in the fridge and noticing one of the ingredients was rum… I had to try this dish. Olalla is this ever good! My source was Diana Rattray recipe from Southern Food Guide. I added the rum at the end and omitted the nuts from the original recipe.

3 cups peeled, sliced carrots
1/3 cup orange marmalade [I used sugar free marmalade]
2 Tbsp brown sugar
2 Tbsp butter
1 Tbsp rum

• Place the sliced carrots in a vegetable steamer over boiling water.
• Cover and steam for 6-8 minutes or until crisp tender.
• Meanwhile melt the butter in a large skillet.
• Add the brown sugar and cook over medium heat until sugar melts.
• Remove from heat, and stir in the rum. Set aside.
• When the carrots are ready, drain off the liquid and put carrots back into the pot.
• Immediately add the marmalade and stir until the marmalade melts.
• Transfer the carrot - marmalade mixture into the skillet with the rum sauce.
• Toss to coat gently and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!