Ginger-Orange Carrots and Grapes
Tender baby carrots in a honeyed ginger-orange sauce with seedless red grapes.
1 cup seedless red grapes, halved
1/2 teaspoon finely shredded orange peel
2 tablespoons orange juice
2 tablespoons honey
1/2 teaspoon grated fresh gingerroot
1 (16-ounce) package peeled baby carrot
- In small bowl, combine grapes, orange peel, orange juice, honey and ginger; set aside.
- Cook carrots, covered, in large saucepan in small amount of boiling water for 6 minutes or until crisp-tender; drain. Return carrots to saucepan.
- Add grape mixture to carrots; cook and stir for 1 minute more.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.