3 cups Thinly sliced carrots 2 cups Water 1/4 teaspoon Salt 3 tablespoons Butter 3 tablespoons Orange marmalade 2 tablespoons Chopped pecans Combine carrots, water and salt in the crockpot. Cover and cook on high 2 to 3 hours or until tender. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. From Crockery Cookery by Mable Hoffman.
| 
