Orange-Cardamom Slow Cooker Carrots

In a 3 1/2- or 4-quart slow cooker combine carrots, onion, broth, and salt. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

If using low, turn to high. In a small bowl stir together marmalade, cornstarch, and cardamom; stir into carrots. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with almonds before serving.