Carrots and grapes vermouth****fjvs25a

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Recipe by: laure-helÈne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Green Giant Crinkle Cut** 2 tb Water
3 tb Brown Sugar, firmly packed 3/4 c Green Grapes, halved
3 tb Vermouth 3/4 c Red Grapes, halved
2 ts Cornstarch

*INGREDIENT LIST SHOULD READ: 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. Recipes" cookbook, Classic #13. Marilyn Sultar 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