Carrots With Grape and Port Glaze

READY IN: 38mins
SERVES: 8-10


  • 2
    lbs carrots, small, whole with tops
  • 4
    sprigs fresh rosemary, 4 6-inch sprigs
  • salt, to taste
  • 2
    tablespoons butter
  • 13
    cup wild grape and port jelly, substitute noted


  • 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.