Carrots With Grape And Port Glaze Recipes
EASY GLAZED CARROTS
These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.
Provided by Brittany Austin
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 36.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 362.9 mg, Sugar 32.2 g
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.
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.
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
CARROTS AND GRAPES
This is another recipe that I haven't tried yet, so I can't vouch for it, but I think it looks good. I'm often drawn to recipes that are a little bit out of the ordinary, and I've never had carrots and grapes together before. I'm intrigued. :-)
Provided by Rainberry Blues
Categories Berries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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
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