3 (10 oz.) pkgs. frozen carrots in butter sauce
3 tbsp. brown sugar
3 tbsp. vodka
1 1/2 tsp. cornstarch
2 tsp. water
1 1/2 c. seedless green grapes

Cook carrots in cellophane packets according to package directions. Slit cellophane open and pour contents into a medium saucepan. Stir in brown sugar and vodka. In a small bowl, mix cornstarch and water until smooth. Stir into carrots. Bring to boil, stirring constantly. May be kept, covered, at room temperature several hours. Before serving, stir in grapes. Cook until heated through. Makes 8 servings.