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PREPARATION:In a vegetable steamer over boiling water, cover and steam carrots about
10 minutes or until crisp tender. Transfer carrots to a serving bowl.
Stir marmalade into carrots until marmalade has melted.
Combine brown sugar, butter, and rum in a small saucepan. Cook over
medium heat until butter and brown sugar melt. Remove from heat, and stir
in pecans. Pour over carrot mixture in bowl. Toss gently.
More Carrot Salads and other Carrot Recipes
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