2 lbs. carrots
1 tbsp. sugar
2 tsp. cornstarch
1/2 tsp. salt
3/4 c. orange juice
2 tbsp. butter

Wash carrots, scrape or peel. Cut into pieces. Bring about 1 inch water to boiling. Add salt and carrots. Cook covered 10 minutes or until tender. Drain.

Combine sugar, cornstarch and salt in saucepan. Add orange juice. Cook over medium heat stirring constantly until sauce thickens and boils. Add carrots to the sauce and heat together for about 3 minutes.