Recipe - Orange-Glazed Carrots And Grapes

2 pack (10 ounce each) frozen whole
Baby carrots
2 tablespoon Brown sugar
2 teaspoon Cornstarch
1 teaspoon Dry butter substitute
One fourth teaspoon Ground ginger
1/8 teaspoon Salt
ds Black pepper
Three fourths cup Unsweetened orange juice
1 cup Seedless grapes halved

Cook or steam carrots according to package directions. Combine brown sugar,
cornstarch, butter substitute, ginger, salt, and pepper in a saucepan.
Gradually add juice until blended. Bring to a boil; cook 1 minute. Add
cooked carrots and grapes. Cook over medium heat for 2 minutes or until
heated through, stirring occasionally. Note: Halved fresh baby carrots may
be substituted for the frozen. Orange sections or pineapple chunks may be
substituted for the grapes. Makes 6 servings.

per serving: 83 Kcal 0.3g fat (0.1g sat fat) 3% CFF 89mg Na 3.5g fiber
(1.5g PRO/ 0.3g FAT/ 19.7g CHO)

Recipe By : Cooking Light Jan/Feb 1993; p.110 (modified)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip