Carrots & Grapes Vermouth Recipe

Step 1

Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch and water until smooth. Blend into butter sauce. Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened. Add carrots and grapes. Heat additional 2 mins.

An elegant side dish in good taste.

TIP: To make ahead, prepare carrots as directed, adding grapes just before serving. Heat thoroughly.

I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar

Things You'll Need

  • 2pk (10 oz)Green Giant Crinkle Cut Carrots Frozen in Butter Sauce
  • 3tb Brown Sugar, firmly packed
  • 3tb Vermouth
  • 2ts Cornstarch
  • 2tb Water
  • 3/4c Green Grapes, halved
  • 3/4c Red Grapes, halved

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