MERLOT CARROTS
Ingredients:
1/3 cup Merlot
1/4 cup dried cranberries
1 Tablespoon butter
1-1/2 tablespoons sugar
3 tablespoons lemon juice
1/4 cup cranberry jam
2-1/2 lbs. carrots, sliced
Combine Merlot and cranberries in a small bowl. Cover and let stand at room temperature overnight.
Drain the cranberries, reserving the Merlot. Melt butter in a Dutch oven. Sauté carrots in butter for about 5 minutes. Add sugar. Cook over medium heat until sugar melts. Add the Merlot, lemon juice, and jam. Cook, stirring frequently, until mixture thickens. Stir in the cranberries. Cook for an additional ten minutes or until carrots are desired tenderness.
What do you always serve on Thanksgiving? Tell us for a chance to win a book from our Book Club Friday guest author. -- AP
Drain the cranberries, reserving the Merlot. Melt butter in a Dutch oven. Sauté carrots in butter for about 5 minutes. Add sugar. Cook over medium heat until sugar melts. Add the Merlot, lemon juice, and jam. Cook, stirring frequently, until mixture thickens. Stir in the cranberries. Cook for an additional ten minutes or until carrots are desired tenderness.
What do you always serve on Thanksgiving? Tell us for a chance to win a book from our Book Club Friday guest author. -- AP
