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    You are in: Home / Recipes / Carrots With Grape and Port Glaze Recipe
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    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.

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    Ingredients:

    Servings:

    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

    Directions:

    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.

    Ratings & Reviews:

    • on April 23, 2008

      55

      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

      55

      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

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    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
    39%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 98.9 mg
    4%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.1 g
    20%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    fresh rosemary

    wild grape and port jelly

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