Glazed Carrots

3 lbs. large carrots, cut diagonally into 1/4" slices

1/4 c. water

2 t. kosher salt 

1/2 c. sweet orange marmalade

2 T. unsalted butter, melted

1 t. finely chopped fresh sage

1/2 t. Dijon mustard

1/4 t. crushed red pepper

Place carrots, water, and salt in a 4-qt. slow cooker. Cover and cook on HIGH until carrots are very tender, 3-4 hours. Transfer carrots to a colander and let drain thoroughly. Return drained carrots to slow cooker.

Meanwhile, stir together marmalade, butter, sage, mustard, and red pepper in a small bowl until well combined. Pour marmalade mixture over warm carrots and gently fold in with a rubber spatula until carrots are evenly coated.

Serves 6.

Adapted from a Southern Living magazine recipe.