| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 20 | oz | Frozen whole baby carrots |
| 2 packages | ||
| 2 | T | Brown sugar |
| 2 | t | Cornstarch |
| 1/4 | t | Ground ginger |
| 1/8 | t | Salt |
| 3/4 | c | Unsweetened orange juice |
| 1 | c | Seedless red grapes, halved |
INSTRUCTIONS
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 igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 187.7mg
Potassium: 781mg
Carbohydrates: 47.2g
Fiber: 4.9g
Sugar: 39.5g
Protein: 2.5g