Carrots With Grape And Port Glaze - cooking recipe

Ingredients

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

Preparation

Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
Halve any thick carrots lengthwise.
Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
Add butter to the Dutch oven; heat just until butter melts.
Return carrots to dutch oven and toss to coat.
Arrange carrots on serving platter, top with some jelly.
NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.