Yield: 4 Servings
|8||Medium carrots, thinly slice|
|⅓ cup||Orange Marmalade|
|1 cup||Halved seedless green grapes|
Combine carrots with water and marmalade in med. frypan; cover and simmer until tender-crisp. Cook uncovered until liquid has evaporated, about 1 min. Add halved grapes and butter; saute until heated through and sauce is slightly thickened. Serve immediately.