1 lb. Carrots
1/4 c. Orange Juice
2 tbsp. Olive Oil
1/4 tsp. Salt
dash of Ginger
1 c. Tokay Grapes, halved and seeded

Peel and cut carrots into diagonal slices. Place in a 2 qt. pan with orange juice, olive oil, salt and sugar. Add a dash of ginger. Cover and heat to boiling, then reduce heat to medium low. Cook until tender- about 35 minutes. Add grapes. Cook 5 minutes longer.

Serves 4.