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.