2 1/2 to 3 c. carrots, cut 1/4 inch thick
1/2 c. water
1/2 c. unsweetened orange juice
2 tbsp. butter
1 tbsp. cornstarch
1 med. orange, peeled, sectioned and seeds removed

In medium saucepan combine carrots, water, orange juice, and butter. Cover and bring to a boil. Remove cover, reduce heat to low, and cook for 12 to 15 minutes until carrots are tender.

Meanwhile in a small bowl, sprinkle the cornstarch over orange segments and stir. Add to tender carrots, stir to blend, and return to boil to thicken sauce. Serve immediately.