Title: Fresh Grapes and Carrots
Categories: Diabetic Fruit Vegetable Salad
Yield: 6 Servings

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

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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