astray recipes: Carrots and grapes vermouth

Categories: Vegetables; Ethnic
Yield: 6 servings

Measure	Ingredient
2 packs	Green Giant Frozen Carrots *
3 tablespoons	Brown Sugar, firmly packed
3 tablespoons	Vermouth
2 teaspoons	Cornstarch
2 tablespoons	Water
¾ cup	Green Grapes, halved
¾ cup	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

carrots and grapes vermouth