Yield: 4 Servings
|20 ounces||Frozen whole baby carrots, (2 packages)|
|2 tablespoons||Brown sugar|
|¼ teaspoon||Ground ginger|
|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.