Carrots With Grape And Port Glaze Recipes
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
TANGY CARROTS WITH GRAPES
Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg
GLAZED CARROTS WITH GREEN GRAPES
After receiving a slow cooker many years ago and not knowing what to do with the thing, I finally branched out and read up on what it was all about. This is one of the recipes I make that is really enjoyed by all at any time of the year. It is so colorful and a delightful side for any meal. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine carrots, marmalade, water and salt. Cook, covered, on low heat until carrots are almost tender, 2-3/4 hours. Add the grapes and butter. Cover and cook on low until tender, 45 minutes longer. If desired, sprinkle with parsley.
Nutrition Facts : Calories 98 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 157mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
GRAPE GLAZED CARROTS
From the Concord Grape Association. *I have made this recipe since posting it - It's very good, sweet with a nice lemon punch - my kids and dh liked them. Depending on what size you cut your carrots I think the 10 minutes cooking time with the glaze is plenty (go ahead & skip the cooking in salted water or just lightly blanch them; mine came out too mushy when I boiled them AND cooked w/the glaze for 10m); also there is enough glaze for 4-5 cups of carrots (I used regular carrots).
Provided by GeeWhiz
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188, Fat 8, SaturatedFat 2.3, Cholesterol 7.6, Sodium 33.4, Carbohydrate 29.3, Fiber 1.2, Sugar 19.9, Protein 0.9
CARROTS WITH GRAPE AND PORT GLAZE
My girlfriend brought this dish over as part of our progressive dinner. It was gorgeous & very tasty! If you cannot find carrots with leafy tops, small slender carrots without the tops will work nicely as well. From: Better Homes & Gardens, November 2004.
Provided by Chicagoland Chef du
Categories Vegetable
Time 38m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 98.9, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1
GLAZED CARROTS AND GRAPES
Make and share this Glazed Carrots and Grapes recipe from Food.com.
Provided by Jacqueline in KY
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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