Pepper Jelly Glazed Carrots

• 1 (2 pound) package baby carrots
  
• 1 (10 ½ oz.) can condensed chicken broth, undiluted
  
• 2 T. butter
  
• 1 (10 oz.) jar Jalapeno jelly

Combine carrots and chicken broth in a skillet over medium-high heat.  Bring to a boil; and cook, stirring often, 6 -8 minutes or until carrots are crisp-tender and broth is reduced to ¼ cup.  Stir in butter and Jalapeno jelly, and cook stirring constantly, 5 minutes or until mixture is thickened and carrots are glazed.  Makes 6 servings.

Cranbanero Broccoli Salad

Salad:

• 1 head fresh broccoli crown (approx. 1 lb), chopped
• ½ red onion, chopped
• 8 pieces bacon, fried crisp and crumbled (or real bacon bits)
• 1 c. grated Cheddar cheese
• ½ c. dried cranberries
• ¼ c. sunflower seeds (optional)

Dressing:

• ½ c. Proud Pepper Jelly Co. CRANBANERO JELLY
• ½ c. Mayonnaise
• 2T. red wine vinegar

Combine chopped broccoli, onion, bacon, cheese and dried cranberries in a bowl.  Gently whisk together Cranbanero jelly, mayonnaise and red wine vinegar and toss with broccoli salad.

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