Braised Carrots & Grapes - Perfect Thanksgiving & Christmas Side Dish


250 gm red and green seedless grapes
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon


Wash and peel carrots. Blanch the carrots in boiling water for 5 mins, drain and put aside. Heat butter to a slight sizzle in a pan, (be careful not to burn) add carrots, turning them to completely coat with butter. Sprinkle with salt. Cover pan and cook on low heat for about 10 minutes or until carrots are almost tender; turning them occasionally. Add grapes, brown sugar and cinnamon. Stir and cook slowly for an additional 5 minutes on medium heat. Taste for extra seasoning if necessary. Serve


jan's picture

ok this looks like the kind of vegetable dish all my family would enjoy, I am making my Thanksgiving dinner tonight...a few days late... I wish I had spotted this before, so I'll shoot for Christmas. ps looks like you do celebrate Thanksgiving ??...forgive again.


This is always one of our Christmas side dishes. The first year of Christmas that my hubby spent in Malaysia, he made this side dish for our Christmas dinner with my family and they all loved it. It quickly became a tradition and there has never been a Christmas that there are any leftovers. The color and the fragrance of this dish fits perfectly into Thanksgiving and Christmas celebration feasts. My hubby told me that he learned this dish from a young sous chef who was a neighbor when he lived in an apartment in Chicago many years ago.




Sunday, November 21, 2010 - 8:57pm


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