8-10 carrots, French cut & steamed
3 tbsp. firmly packed light brown sugar
3 tbsp. Grand Marnier
Dash of cinnamon
Dash of allspice
Dash of nutmeg
1 1/2 tsp. cornstarch
2 tsp. water
1 1/2 c. seedless green grapes

Place cooked carrots in a saucepan. Stir in brown sugar, Grand Marnier, cinnamon, nutmeg and allspice. In a small bowl, mix cornstarch and water until smooth. Stir into carrots. Bring to a boil, stirring constantly. At this point it may be kept covered at room temperature for several hours. Just before serving, add grapes and warm until heated through. Serves 8.