Carrots & grapes vermouth
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Carrots & grapes vermouth
  Carrots    Grapes    Vegetables  
Last updated 6/12/2012 12:46:46 AM. Recipe ID 7190. Report a problem with this recipe.
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      Title: Carrots & grapes vermouth
 Categories: Vegetables, Ethnic
      Yield: 6 Servings
 
      2 pk Green Giant Frozen Carrots *
      3 tb Brown Sugar, firmly packed
      3 tb Vermouth
      2 ts Cornstarch
      2 tb Water
    3/4 c  Green Grapes, halved
    3/4 c  Red Grapes, halved
 
  * 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
 




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Recipe ID 7190 (Apr 03, 2005)

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