Fresh grapes and carrots

6 servings

Ingredients

Quantity Ingredient
3 cups Carrots; coarsely shredded
3 tablespoons Butter =OR=-
3 tablespoons Margarine;
¼ teaspoon Anise seed;
¾ teaspoon Salt;
½ teaspoon Sugar;
2 tablespoons Water;
1½ cup Grapes; seedless

Directions

Combine first 6 ingredients in a 1-quart saucepan. cover and cook for 5 to 10 minutes or until carrots are tender. Stir in grapes and serve hot.

SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman

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