Orange-glazed carrots and grapes

Yield: 4 Servings

Measure Ingredient
20 ounces Frozen whole baby carrots, (2 packages)
2 tablespoons Brown sugar
2 teaspoons Cornstarch
¼ teaspoon Ground ginger
⅛ teaspoon Salt
¾ cup Unsweetened orange juice
1 cup Seedless red grapes, halved

Cook carrots according to package directions, omitting salt; set aside.

Combine brown sugar, cornstarch, ginger, and salt in a saucepan. Gradually add orange juice, stirring with a wire whisk until blended.

Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add carrots and grapes; cook 2 minutes or until heated, stirring occasionally.

Yield: 4 servings (serving size: 1 cup).

Per serving: 122 Calories; 1g Fat (7% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 119mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 110 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.

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