Title: Carrots and Grapes Vermouth****Fjvs25a
Categories: Ethnic Dessert Vegetable Fruit
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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