Best Grape Glazed Carrots 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.

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.

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.

ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES

Steps:

• Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
• Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
• Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
• Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.