1 lb. fresh carrots
1/4 tsp. salt
2 tbsp. white sugar
4 tbsp. butter
6 tbsp. brown sugar
juice of 1 orange
3 tbsp. Grand Marnier liqueur
1 c. blue or green seedless grapes

Scrape carrots and cut into 1-inch slices. Boil in water with salt and white sugar about 25 minutes until tender; drain off liquid. Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier. When mixture bubbles, add carrots and grapes. Do not overcook.