Carrots With Grape and Port Glaze

Submitted by Chicagoland Chef du Jour

"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."

 

• Ready In: 38mins
• Ingredients: 5
• Serves: 8-10

ingredients

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

Reviews

[iris5555]

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.

 

[KLHquilts]

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!