Ready in 45 minutes
Try this Orange-Glazed Carrots and Grapes recipe, or contribute your own. "Vegetables" and "collxpatpotluck" are two of the tags cooks chose for Orange-Glazed Carrots and Grapes.
"Really very ingenuous and nothing I would have come up with myself! The grapes set off the carrots PERFECTLY and was just plain zingy with the ginger sauce! I am keeping this in mind for Thanksgiving too, TY!"- Corwin26
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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 email@example.com on Jan 28, 1997.
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Corwin26 1 month agoReally very ingenuous and nothing I would have come up with myself! The grapes set off the carrots PERFECTLY and was just plain zingy with the ginger sauce! I am keeping this in mind for Thanksgiving too, TY!
chinazurfluh 3 years agoWell constructed and good balance of flavors.
cajuntoast 7 years agoEasy, interesting flavor. I used fresh baby carrots, cut them into long quarters, and blanched them before using them in the recipe.