Best Glazed Carrots With Green Grapes Recipes

GLAZED CARROTS AND GRAPES

Steps:

• Scrape carrots and cut into 1-inch slices.
• Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
• Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
• When mixture bubbles, add carrots and grapes.
• Do not over cook.
• Note: The grapes need to be seedless and they can be either red or green.

GLAZED CARROTS WITH GREEN GRAPES

Steps:

• 1. Cook the carrots in a small amout of water until "Crisp-tender". Drain and set aside.
• 2. Stir water and cornflour together and set aside.
• 3. Combine the Orange Juice, Sugar & Wine in a saucepan. Bring to a boil. Add the cornflour to the mixture and cook, stirring constantly until the sauce is smooth and thickened a bit. Remove from the heat.
• 4. Stir in the Carrots and the Grapes. Put into a nice serving dish.

CARROTS AND GRAPES

Steps:

• Melt butter in skillet.
• Add carrots.
• Cover and cook about 25 minutes, or until almost tender.
• Add grapes, honey, and lemon juice.
• Cook on low heat for 10 minutes.
• Add salt.
• Add mint leaves just before serving.

GRAPE GLAZED CARROTS

Steps:

• Pare carrots and cut into 2-inch pieces by slicing diagonally.
• Cook until tender in lightly salted water then drain.
• Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan then add carrots.
• Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots.
• Garnish with pecans.

CARROTS WITH GRAPE AND PORT GLAZE

Steps:

• Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
• Halve any thick carrots lengthwise.
• Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
• Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
• Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
• Add butter to the Dutch oven; heat just until butter melts.
• Return carrots to dutch oven and toss to coat.
• Arrange carrots on serving platter, top with some jelly.
• NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.

TANGY CARROTS WITH GRAPES

Steps:

• Heat water to boiling in 10-inch nonstick skillet.
• Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
• Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Toss carrot mixture, grapes and vinegar mixture until hot.

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.