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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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 100.8mg||3 %|
|Potassium 440.9mg||12 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 25.6g|
|Protein 1.4g||2 %|
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Calories per serving: 127
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