1/4 c. butter
2 tsp. cornstarch
1/3 c. honey
1 tsp. lemon juice
1/8 tsp. cinnamon
3 c. cooked, sliced carrots
1 c. green grapes, halved

Melt butter in small saucepan. Blend in cornstarch. Add honey, lemon juice, and cinnamon. Cook, stirring constantly, until mixture boils. Add glaze to carrots and grapes, stirring to mix. Serve immediately. 6 to 8 servings.