2 lbs. carrots
1 jar Soiree Pinot Grigio Pear Jelly (or other favorite wine jelly)
1-10 1/2 oz. can condensed chicken broth
2 tbsp. butter or margarine
Salt and pepper to taste
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
Stir in butter and Soiree Wine jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.
*Herbes de Provence Chablis or White Zinfandel might make a good substitute for Pinot Grigio Pear