Categories: Sauces 
      Yield: 1 servings 
  
    1/4 c  Diced Celery                        1 ts Cornstarch 
    1/4 c  Diced Carrots                     1/8 ts Minced Gingerrot 
      3 tb Finely Chopped Green Onions       1/4 c  Unsweetened Orange Juice 
    1/4 c  Water                           1 1/2 ts Raspberry Vinegar 
    1/8 ts Chicken Bouillon Granules       
  
  Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A 
  Saucepan.  Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR 
  Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange 
  Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over 
  Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional 
  Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish & 
  Shellfish. Fat 0, Chol. 0.