No.....nothing quite so heart breaking than to find your nice thick sauce went all runny.
I would spread the carrots on baking sheets and put into a hot oven to get a little color on them, then cook in the sauce....have much less of the sauce and don't worry about thickening. perhaps strive for less glaze but more flavor to it....like use frozen orange juice concentrate and marmelade.....and perhaps some cardamon....
Linda C

Can't use the oven, and I've got to be at the wedding at 3 pm, stay for pictures after and still be at the hall and serving supper at 5:30, so no time for roasting or last minute heating.

I've already got 18 pans of pasta to go into the two ovens, so the carrots can't go in there, they'll have to heat in the roasters.

OK, so I'll make the sauce, add the marmalade and let it cook down a bit. I can't cook too long in the roasters or the already cooked carrots will just fall apart....

Cardamom sounds good.

Annie

Cook the carrots 2 days before....brown in the oven Wednesday ro thursday....Refrigerate....make your sauce....refrigerate....then day of...heat all together in Nesco ovens.
Alternative....put carrots and some OJ concentrate and marmalade into the Nescos...add a little cinnamon or cardamon and let it go....with a lid...won't even need watching.
Just don't have so much sauce that it needs thickening....just a bare sweet coating.

Annie, my carrots are just cooked in some water, drained, add butter and then marmalade. Not overly sweet, and they should keep just fine. It's the bare sweet coating, nothing else needed, and everyone raves about these carrots.

Annie, what if you use some of your ClearJel in lieu of the regular cornstarch? Try a small amount with a bit of your sauce so you can work out the consistency and proportions, but it will hold up much better and won't break down.

Carol

Carol, I'm ashamed to admit this, as a canner, but I'm out of ClearJel. I know, I'm hanging my head...

I'd better get down to the basement and see how many jars of marmalade I have. Just marmalade and butter, Helene?

In the alternative, if ClearJel would work, I wonder if SureJel would....

So, LindaC, you say that if I leave the already cooked carrots in the Nesco for 6 hours they won't become carrot mush? Or did you mean just put the orange juice concentrate and marmalade in and let it go just until the carrots are hot?

And the carrots are actually canned. I have about a quadrillion jars in the basement that I canned, I don't know why in the world I'd do that many, except that I got a 25 pound box for $2 and you know how I am. So, the carrots are already well cooked, as they've already done their time in the pressure canner.

Annie

Yes, just butter (not too much) and marmalade.

Just heat them up with a bit of marmalade, butter and perhaps some frozen Oj concentrate...add a little cardamon.....and call them Annie's Gold!

Or you could do a sweet and sour carrot salad....add some chopped parsley for pretty and serve them at room temp.
since they are already canned.....that would be super easy!
sort of like that copper penny salad from years ago.
Linda C

Gold, huh? I remember grandma used to call glazed carrots "copper pennies", so gold is another step up!

Annie

I think LindaC's idea is great. If you're clearing shelves you could use mainly the marmalade but perhaps a hint of Habanero Gold mixed in for a bit of zing. Either way the pectin in the preserves should work perfectly for thickening.

Annie, how can you possibly be out of ClearJel??? Unimaginable.

Whatever you do I'm sure it will be wonderful. You've already gone so far above and beyond in what you've done with the pasta and everything else it's unmeasurable.

Carol