CARROTS & GRAPES VERMOUTH****FJVS25A

      Title: CARROTS & GRAPES VERMOUTH****FJVS25A
  Categories: Medieval, Holidays, Xmas, Vegetables, Fruits
       Yield: 6 Servings
  
       2 pk Green Giant Crinkle Cut**
       3 tb Brown Sugar, firmly packed
       3 tb Vermouth
       2 ts Cornstarch
       2 tb Water
     3/4 c  Green Grapes, halved
     3/4 c  Red Grapes, halved
  
   *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
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