2 package green giant frozen carrots *
3 tbsp brown sugar, firmly packed
3 tbsp vermouth
2 tsp cornstarch
2 tbsp water
3/4 cup green grapes, halved
3/4 cup red grapes, halved
Directions
* 2 (10-oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter
Sauce.
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.
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
Servings: 6 servings
Carrots & Grapes Vermouth Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit; Vegetable
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We hope you enjoy this Carrots & Grapes Vermouth recipe.
