Wine Jelly Glazed Carrots
1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)
¼ cup wine jelly
1 Tablespoon butter
Bring a large pot of water to a boil over high heat. While waiting for the water to boil, prepare a sauté pan on the stove.
Combine jelly and butter in the sauté pan over low heat. Melt the jelly and butter together until the mix begins to bubble gently. Reserve for the carrots. Drop prepared carrots into boiling salted water and cook until fork tender. Remove the warm carrots and add to the waiting jelly glaze pan. Toss to coat. Serve warm.