Carrots With Grape And Port Glaze

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 2 lbs carrots, small, whole with tops
• 4 sprigs fresh rosemary, 4 6-inch sprigs
• salt, to taste
• 2 tablespoons butter
• 1/3 cup wild grape and port jelly, substitute noted

Recipe

• 1 peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
• 2 halve any thick carrots lengthwise.
• 3 place in a 4 quart dutch oven along with the rosemary sprigs. add water to cover. season with salt.
• 4 bring to boiling; reduce heat. simmer, covered for 8-10 minutes or until crisp-tender. do not over cook.
• 5 drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
• 6 add butter to the dutch oven; heat just until butter melts.
• 7 return carrots to dutch oven and toss to coat.
• 8 arrange carrots on serving platter, top with some jelly.
• 9 note: to substitute for wild grape & port jelly: whisk together 1/4 c grape jelly and 1 t port, grape juice or apple juice.