Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Carrots; coarsely shredded |
3 tablespoons | Butter =OR=- |
3 tablespoons | Margarine; |
¼ teaspoon | Anise seed; |
¾ teaspoon | Salt; |
½ teaspoon | Sugar; |
2 tablespoons | Water; |
1½ cup | Grapes; seedless |
Combine first 6 ingredients in a 1-quart saucepan. cover and cook for 5 to 10 minutes or until carrots are tender. Stir in grapes and serve hot.
SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman