1 lb. carrots, sliced diagonally
1/4 c. water
3 tbsp. cornstarch
1 c. orange juice
1/4 c. sugar
1/8 c. dry white wine
1/2 lb. seedless green grapes

Cook carrots in a small amount of boiling water 12-15 minutes or until tender, drain and set aside. Stir water into cornstarch; set aside. Combine orange juice, sugar, and wine in a saucepan; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until sauce is smooth and thickened. Remove from heat; stir in carrots and grapes.