Carrots With Grape And Port Glaze

• 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

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

carrots, rosemary, salt, butter, wild grape

Taken from www.food.com/recipe/carrots-with-grape-and-port-glaze-293072 (may not work)