Glazed Carrots And Grapes Recipes

Steps:

• In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
• Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.

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.

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.

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.

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.

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.

Steps:

• Blanch carrots in salted boiling water for 2 to 3 minutes until tender crisp. Drain and plunge in ice-bath to stop the cooking.
• To a saute pan, add butter and sugar. Let melt and add carrots, cook over low heat until heated through, and glazed, about 4 minutes.

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.

Steps:

• In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

Steps:

• Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
• Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
• Sprinkle with parsley.

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.

Steps:

• Cook carrots until done to desiredness (omitting salt) drain; set aside.
• In a small saucepan, combine the brown sugar, white sugar, cornstarch, ginger and the salt; gradually add the orange juice, stirring with a wire whisk until blended.
• Bring to a boil over medium heat; cook 1 minute, stirring constantly.
• Add in the carrots and grapes; cook 2 minutes, or until heated, stirring occasionally.