3 lbs. fresh carrots, peeled & quartered, cook in water until tender
2/3 c. brown sugar
1 tsp. salt
1 tsp. grated orange peel
4 tbsp. butter

In skillet, cook and stir brown sugar and other above ingredients until bubbly. Do not over cook the sauce. Will turn hard. Drain cooked carrots and place sauce over them. Stir sauce and carrots together. 10 servings.