Title: Carrots and Grapes Vermouth
Categories: Medieval Vegetable Ethnic
Yield: 6 Servings

2	pk	Green Giant Frozen Carrots *
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

* 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

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