Carrots And Grapes Recipes

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 WITH GREEN GRAPES

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.

ROASTED GRAPES AND CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.
• Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

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.

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.

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.