Peel and slice carrots into thin rounds. Steam or boil carrots until just tender.
In large skillet, melt butter over medium heat. Add 1 cup sugar adn marmalade and simmer until sugar is melted, 5 - 10 minutes. add cooked carrots, remaining 1/4 cup sugar and grand marnier.
Simmer uncovered until carrots are shiny and candied, about 30 minutes. Carrots may be prepared a day ahead and reheated.
Originally Submitted
9/5/2009
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