Wine Jelly Glazed Carrots

My garden is over grown and I no longer care. I can still wade through it and find some things growing. I even think I see brussels sprouts starting to rise over the weeds.  They are tucked to the back of the garden and I have a hard time getting in there to confirm the spouts are growing. I can however confirm the wall of carrots is doing very well.

I planted carrots at least 4 times over the course of the summer. Every time I pulled up an early crop like lettuce, I put a fresh round of carrot seeds down.  Left to their own devices over the past month, the carrots have thrived in their slightly crowded homes.  The carrot tops are knee high and begging for the dog to run through them.

To find the perfect sized carrots large or small I gently run my finger over the ground at the base of the greens. The greens should be thick and the carrot top should bulge from the dirt around the edge of the greens. Baby carrots can be pulled just about any time they are larger than a ladies pinky.

I had carrot hot sauce in mind when I planted so many carrots but we often pull  a few babies to toss into this wine jelly glaze.

I highly recommend that you try this with the Rosemary Garlic Chablis wine jelly (I still lick the spoon every time I make it!) or a fruity beer jelly like the Apricot Ale or a Hefeweizen with orange. If both are unavailable, skip to apple jelly, pepper jelly, marmalade, etc.

Wine Jelly Glazed Carrots

• 1lb baby carrots, cleaned
• 2-4oz White wine jelly or beer jelly
• 1T butter

Bring a large pot of water to a boil over high heat. While waiting for the water to boil, prepare a sauté pan on the stove.

Combine jelly and butter in the sauté pan over low heat.  Melt the jelly and butter together until the mix begins to bubble gently. Reserve for the carrots.

Drop prepared whole or uniformly chopped carrots into boiling salted water and cook until fork tender.  Remove the warm carrots and add to the waiting jelly glaze pan. Toss to coat.

Serve warm.