Glazed Carrots With Green Grapes Recipes

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GLAZED CARROTS AND GRAPES



Glazed Carrots and Grapes image

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

1 lb fresh carrot
1/4 teaspoon salt
3 tablespoons white sugar
4 tablespoons butter
6 tablespoons brown sugar, I prefer light brown
1 orange, juice of, only
3 tablespoons Grand Marnier
1 cup 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.

GLAZED CARROTS WITH GREEN GRAPES



Glazed Carrots with Green Grapes image

My Mom gave this recipe 30+ years ago. I think she saw it in the SL Mag. I always make it at Christmas. It goes so well with the Ham and the Turkey and Dressing. You can adjust the sweetness and the wine flavour to your taste. Our family all really like this dish. Hope you do too!

Provided by Pam Taylor-MacKenzie

Categories     Vegetables

Number Of Ingredients 7

2 lb carrots, sliced diagonally
1/2 c water
1/4 c plus 1 tablespoon cornflour
2 c orange juice, fresh ( i have used the concentrate as well)
1/2 c sugar
1/4 c dry white wine
1 lb seedless green grapes (about 2 3/4 cups)

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.

TANGY CARROTS WITH GRAPES



Tangy Carrots with Grapes image

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

1/4 cup water
4 medium carrots, cut into thin diagonal slices (2 cups)
1 shallot, chopped
2 tablespoons balsamic or red wine vinegar
1 tablespoon packed brown sugar
1/2 cup seedless grape halves

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

GRAPE GLAZED CARROTS



Grape Glazed Carrots image

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

2 bunches young carrots
1 tablespoon butter
1/2 cup concord grape jam
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
2 tablespoons toasted chopped pecans

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

ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES



Roasted Maple-Glazed Baby Carrots With Dried Grapes image

Provided by Amanda Hesser

Categories     side dish

Time 2h20m

Yield 6 - 8 servings

Number Of Ingredients 10

1 pound small green seedless grapes, washed and plucked (3 cups)
Vegetable spray
2 pounds baby carrots
2 tablespoons butter
1 tablespoon chopped sage
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon fine sea salt
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 15 grams, TransFat 0 grams

GLAZED CARROTS



Glazed Carrots image

Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

9 carrots (1 1/2 pounds)
1 tablespoon sugar
2 tablespoons butter
1/2 teaspoon salt
Pepper

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.

Nutrition Facts : Calories 128 g, Fat 6 g, Protein 1 g

CARROTS AND GRAPES



Carrots and Grapes image

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

1/4 cup butter
6 carrots, peeled and julienned
1 cup green seedless grape
2 tablespoons honey
1 tablespoon lemon juice
salt
3 mint leaves, chopped

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.

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