1 Pound, scrubbed, peeled, cut in strips or slices
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
In a saucepan, cover carrots with water; add salt and pepper to taste.
Cook until barely tender; drain.
Melt butter with marmalade and jelly, stirring until all are blended.
Add carrots and cook together for a few minutes.