Crock-Pot Glazed Carrots Recipe!
- 1/2 cup Polar Fuji Apple Preserves
- 4 tsp Sweet Ancho Chile Relish (or substitute with Raspberry Chipotle or Plum Chipotle…)
- 2 1/2 tbsp butter
- 1/2 tsp salt
- 2 tbsp brown sugar
- 1/4 tsp nutmeg (optional)
- 1 tsp cinnamon (optional)
- 2 lbs sliced carrots (I don’t like baby carrots but if you do…..)
- 1 onion sliced
- 1 sliced red bell pepper
- 1 sliced jalapeno (no seeds and veins)
Sprinkle of salt, black pepper, and cayenne pepper. Put all in a slow cooker and stir it up. Cook on high for 4 hours or on low for 7-8 hours.
This had just enough heat to make it quite different. I decided after I cooked it that I would leave out part or all of the cinnamon and nutmeg. But that is just me. The preserves and relish had plenty of flavors without the extra spices. However, the Cayenne pepper was really a great touch.
Hi, my name is Susan and I have only been blogging for a few months but I love it.Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.
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