1 c. water
1/2 tsp. salt
2 1/2 c. sliced carrots
1/2 c. unsweetened orange juice
2 tbsp. butter
1 med. orange, diced or sectioned

Bring salted water to boil. Add carrots; Cover and cook until barley tender. Drain the liquid into measuring cup. Add orange juice. Add enough water to make one cup of liquid. Remove carrots from pan. In saucepan, mix liquids with cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Add butter, carrots and oranges; heat through. The kids love this one.