You are reading this recipe right. Carrots and grapes—together. Trust me on this one. The combination of flavors in this dish is heavenly.
2 pounds baby carrots
¼ cup butter
3 tablespoons brown sugar
¼ cup orange juice
1 tablespoon cornstarch
⅓ cup water
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
Place the carrots in a large saucepan, cover with water, and bring to a boil. Cover and continue to cook for 8 to 10 minutes or until crisp tender. Drain and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and orange juice. In a small bowl combine the cornstarch and water. Whisk into the brown sugar mixture, stirring constantly, adding more water if needed for the desired thickness. Add the carrots and heat until bubbly. Add the grapes just at serving time.
Makes 8 servings.