| | Directions | | Scrape carrots and cut into one inch slices. Boil in water with salt and white sugar about twenty-five minutes or until tender; drain off liquid. Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier. When mixture bubbles, add carrots and grapes. Do not overcook. |
|
|
| Ingredients | | - |  | 1 pound fresh carrots |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons white sugar |
| - | | 4 tablespoons butter |
| - | | 6 tablespoons brown sugar |
| - | | Juice of 1 orange |
| - | | 3 tablespoons Grand Marnier liqueur |
| - | | 1 cup blue or green seedless grapes |
| |
| |
