Carrots And Grapes Recipes

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TANGY CARROTS WITH GRAPES



Tangy Carrots with Grapes image

Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

1/4 cup water
4 medium carrots, cut into thin diagonal slices (2 cups)
1 shallot, chopped
2 tablespoons balsamic or red wine vinegar
1 tablespoon packed brown sugar
1/2 cup seedless grape halves

Steps:

  • Heat water to boiling in 10-inch nonstick skillet.
  • Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
  • Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Toss carrot mixture, grapes and vinegar mixture until hot.

Nutrition Facts : Calories 50, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg

GLAZED CARROTS AND GRAPES



Glazed Carrots and Grapes image

Make and share this Glazed Carrots and Grapes recipe from Food.com.

Provided by Jacqueline in KY

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb fresh carrot
1/4 teaspoon salt
3 tablespoons white sugar
4 tablespoons butter
6 tablespoons brown sugar, I prefer light brown
1 orange, juice of, only
3 tablespoons Grand Marnier
1 cup grapes

Steps:

  • Scrape carrots and cut into 1-inch slices.
  • Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
  • Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
  • When mixture bubbles, add carrots and grapes.
  • Do not over cook.
  • Note: The grapes need to be seedless and they can be either red or green.

GLAZED CARROTS WITH GREEN GRAPES



Glazed Carrots with Green Grapes image

After receiving a slow cooker many years ago and not knowing what to do with the thing, I finally branched out and read up on what it was all about. This is one of the recipes I make that is really enjoyed by all at any time of the year. It is so colorful and a delightful side for any meal. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 3h50m

Yield 7 servings.

Number Of Ingredients 7

8 medium carrots, sliced (14 ounces)
1/3 cup orange marmalade
2 tablespoons water
1/4 teaspoon salt
1 cup halved green grapes
1 tablespoon butter
Chopped fresh parsley, optional

Steps:

  • In a 3-qt. slow cooker, combine carrots, marmalade, water and salt. Cook, covered, on low heat until carrots are almost tender, 2-3/4 hours. Add the grapes and butter. Cover and cook on low until tender, 45 minutes longer. If desired, sprinkle with parsley.

Nutrition Facts : Calories 98 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 157mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.

CARROTS AND GRAPES



Carrots and Grapes image

This is another recipe that I haven't tried yet, so I can't vouch for it, but I think it looks good. I'm often drawn to recipes that are a little bit out of the ordinary, and I've never had carrots and grapes together before. I'm intrigued. :-)

Provided by Rainberry Blues

Categories     Berries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
6 carrots, peeled and julienned
1 cup green seedless grape
2 tablespoons honey
1 tablespoon lemon juice
salt
3 mint leaves, chopped

Steps:

  • Melt butter in skillet.
  • Add carrots.
  • Cover and cook about 25 minutes, or until almost tender.
  • Add grapes, honey, and lemon juice.
  • Cook on low heat for 10 minutes.
  • Add salt.
  • Add mint leaves just before serving.

POTATO AND ONION TORTILLA WITH SPICY PICKLED CARROTS AND GRAPES



Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 16

1 cup white vinegar
1/2 cup water
2 large carrots, peeled and sliced into 1/4-inch thick pieces
2 cloves garlic, peeled and thinly sliced
1/2 white onion, sliced
1 bay leaf
8 peppercorns
1 teaspoon salt
1/4 cup pickled jalapenos
2 cups seedless green and red grapes
1 tablespoon olive oil
4 potatoes, peeled and diced
2 onions, diced
7 eggs
1/4 cup milk
Salt and freshly ground black pepper

Steps:

  • Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid.
  • To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots.

GLAZED CARROTS WITH GREEN GRAPES



Glazed Carrots with Green Grapes image

My Mom gave this recipe 30+ years ago. I think she saw it in the SL Mag. I always make it at Christmas. It goes so well with the Ham and the Turkey and Dressing. You can adjust the sweetness and the wine flavour to your taste. Our family all really like this dish. Hope you do too!

Provided by Pam Taylor-MacKenzie

Categories     Vegetables

Number Of Ingredients 7

2 lb carrots, sliced diagonally
1/2 c water
1/4 c plus 1 tablespoon cornflour
2 c orange juice, fresh ( i have used the concentrate as well)
1/2 c sugar
1/4 c dry white wine
1 lb seedless green grapes (about 2 3/4 cups)

Steps:

  • 1. Cook the carrots in a small amout of water until "Crisp-tender". Drain and set aside.
  • 2. Stir water and cornflour together and set aside.
  • 3. Combine the Orange Juice, Sugar & Wine in a saucepan. Bring to a boil. Add the cornflour to the mixture and cook, stirring constantly until the sauce is smooth and thickened a bit. Remove from the heat.
  • 4. Stir in the Carrots and the Grapes. Put into a nice serving dish.

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