2 cans tiny carrots, drained or cook your own fresh carrots
1 c. orange juice
1/2 c. sugar
1 tbsp. cornstarch
1 tbsp. grated orange rind
1 tsp. salt
2 tbsp. butter

Combine orange juice with sugar, cornstarch, salt and orange rind. Boil until thickened. Pour over carrots in a 2 quart casserole. Add butter. Cover and bake in 350 degree oven for 30 minutes on lower rack.