Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrots With Grape and Port Glaze Recipe
    Lost? Site Map

    Carrots With Grape and Port Glaze

    Carrots With Grape and Port Glaze. Photo by iris5555

    1/1 Photo of Carrots With Grape and Port Glaze

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    Chicagoland Chef du Jour's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 2 lbs carrots, small, whole with tops
    • 4 sprigs fresh rosemary, 4 6-inch sprigs
    • salt, to taste
    • 2 tablespoons butter
    • 1/3 cup wild grape and port jelly, substitute noted


    1. 1
      Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
    2. 2
      Halve any thick carrots lengthwise.
    3. 3
      Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
    4. 4
      Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
    5. 5
      Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
    6. 6
      Add butter to the Dutch oven; heat just until butter melts.
    7. 7
      Return carrots to dutch oven and toss to coat.
    8. 8
      Arrange carrots on serving platter, top with some jelly.
    9. 9
      NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on April 23, 2008


      Different and very tasty way to prepare carrots. I also used baby carrots and added a bit more grape jelly and port to add a more distinct flavor, but the flavor remained subtle and very, very good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2008


      Reviewed for PAC Spring '08 -- what a great, easy recipe. I was just a teensy tad disappointed that I couldn't taste the grape/port glaze more than I did; it's a very subtle flavor, and really delicious. I used baby carrots instead of whole carrots (it's what I had on hand); I couldn't find wild grape & port jelly, so I got a locally made Concord grape jelly, and mixed in our good port. This is one of the best carrot recipes I've come across -- thanks so much for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrots With Grape and Port Glaze

    Serving Size: 1 (93 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 72.1
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 1.8 g
    Cholesterol 7.6 mg
    Sodium 98.9 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 3.1 g
    Sugars 5.1 g
    Protein 1.0 g

    The following items or measurements are not included:

    fresh rosemary

    wild grape and port jelly

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites