Carrots and grapes vermouth Recipe

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Carrots and grapes vermouth

Artist:	_	Yield:	6
Categories:	Carrot, Fruits, Holidays, Medieval, Vegetables	Rating:	0
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Ingredients:

2	pack	Green Giant Crinkle Cut**
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

Procedures:

1	*ingredient list should read: 2 (10-oz).
2	Pkg.
3	Green giant crinkle cut carrots frozen in butter sauce.
4	Cook carrots according to pkg.
5	Directions.
6	Slit pouch open and drain butter sauce into med. saucepan.
7	Stir in brown sugar and vermouth.
8	In small bowl, mix cornstarch and water until smooth.
9	Blend into butter sauce.
10	Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened.
11	Add carrots and grapes.
12	Heat additional 2 mins.
13	Recipes" cookbook, classic #1Marilyn sultar an elegant side dish in good taste.
14	Tip: to make ahead, prepare carrots as directed, adding grapes just before serving.
15	Heat thoroughly.
16	I have never tried this recipe.
17	It comes from my "pillsbury festive holiday recipes" cookbook, classic #13. marilyn sulta