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1 package fresh baby carrots - (32 oz)
1/2 cup marmalade
1 tablespoon water
2 tablespoon brown sugar
1 tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons water
Salt -- to taste
Freshly-ground black pepper -- to taste
Combine all ingredients in slow cooker and cook on LOW for 7 to 9 hours, until carrots are tender.
About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.
This recipe yields 4 to 6 servings.
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