1 lb. carrots
1 tbsp. butter
1/4 c. brown sugar
Big splashes of brandy
1 tbsp. cornstarch
15 or more green grapes, cut in half
1 1/2 c. orange juice

Peel and slice carrots. Cook in salted water and drain. In heavy saucepan, melt butter, add brown sugar, cornstarch, grapes and orange juice. Cook and stir until liquid is thick and clear. Add carrots and cook another minute until boiling. Add grapes, brandy and serve. Serves 4.