GLAZED CARROTS WITH GRAPES From Southern Living Holiday Meals 1982 An unusual side dish that features a combination of crisp- tender carrots tossed with green grapes in an orange wine sauce.

2 pounds carrots, diagonally sliced 1/2 cup water 1/4 cup plus 1 tablespoon cornstarch 2 cups orange juice 1/2 cup sugar 1/4 cup dry white wine 1 pound seedless green grapes

Cook carrots in a small amount of boiling water 12 to 15 minutes or until crisp-tender; drain and set aside. Stir 1/2 cup water into cornstarch and set aside. Combine orange juice, sugar and wine in a saucepan; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until smooth and thickened. Remove from heat and stir in carrots and grapes. Yield: 8-10 servings

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