1 1/2 cups Welch's 100% Grape Juice
1 tbsp plus 1 tsp cornstarch
8 medium carrots, peeled, cut diagonally into 1/4 inch thick slices
Salt, to taste
2 tbsp brown sugar
2 tbsp balsamic vinegar
1/4 cup chopped unsalted pistachios
In a small cup, stir together 2 tbsp of the grape juice and the cornstarch.
Bring one quart of water to a boil in a medium saucepan. Add the carrots and salt to the water. Cook for 5 minutes or until the carrots are tender. Drain well and reserve.
In the same saucepan, heat the remaining grape juice, sugar, and balsamic vinegar until boiling. Stir in the cornstarch mixture. Stirring constantly, simmer for 1 to 2 minutes or until the sauce thickens.
Add the carrots and stir until coated. Pour into a serving bowl. Sprinkle with the pistachios and serve immediately.