Ingredients:
1 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
1 Tablespoon plus 1 teaspoon cornstarch
8 medium carrots, peeled and cut diagonally into ¼ inch thick slices
Salt to taste
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
1/4 cup chopped unsalted pistachios

Preparation:

1. In a small cup, stir together 2 Tablespoons of the grape juice and the cornstarch.
2.  Bring one quart of water to a simmer in a medium saucepan. Add the carrots and salt. Cook 5 minutes or until the carrots are tender. Drain well.
3. In the same saucepan, heat the remaining grape juice, sugar, and balsamic vinegar until boiling. Stir the cornstarch mixture and add it to the juice. Cook, stirring constantly, 1 to 2 minutes or until the sauce returns to the simmer and thickens. 
4. Add the carrots and stir until coated. Pour into a serving bowl. Sprinkle with the pistachios. Serve immediately.

Makes 6 servings

Nutrition Per Serving:
140 calories, 2.5g fat, 0g saturated fat, 2g protein, 29g carbohydrate, 0g cholesterol, 60mg sodium, 3g fiber