Total Calories: 102
Place carrots and apple juice in medium nonstick skillet. Bring to a boil. Reduce heat; cover and simmer 7–9 minutes or until carrots are crisp-tender. Uncover; cook over medium heat until liquid evaporates. Stir in jelly and mustard; cook and stir over medium heat until jelly melts and carrots are glazed.
Fun Fact: Carrots weren’t always used strictly as a food source. During the reign of England’s King James I, the wearing of carrot leaves in sprays became very fashionable, particularly during the autumn months when the leaves took on a reddish coloration. Flowers and leaves were used to adorn hats, and ladies wore sprigs of carrot leaves in their hair.
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