Recipe: Fresh Grapes and Carrots

Title: Fresh Grapes and Carrots
Categories: Diabetic, Fruits, Vegetables, Salads
Yield: 6 servings

3 c Carrots; coarsely shredded 3/4 ts Salt;
3 tb Butter 1/2 ts Sugar;
-=OR=- 2 tb Water;
3 tb Margarine; 1 1/2 c Grapes; seedless
1/4 ts Anise seed;

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