Carrots With Onion-Orange Marmalade

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Washington Post


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1 cup wildflower honey

4 tablespoons (1/2 stick) unsalted butter, cut into several small pieces

1/4 cup sherry vinegar

1 cup orange juice

2 medium oranges, sliced thin, then seeded

4 medium onions, cut into thin slices

1 cup low-sodium chicken broth

1 sprig thyme

1 bay leaf

4 pounds baby carrots, preferably from the farmers market, trimmed (not baby-cut carrots)


Freshly ground black pepper

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon cumin seeds, finely chopped

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