20 oz Frozen whole baby carrots,
2 tb Brown sugar
2 ts Cornstarch
1/4 ts Ground ginger
1/8 ts Salt
3/4 c Unsweetened orange juice
1 c 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).