2/3 c. orange juice
1 tsp. cornstarch
3 c. (1 lb.) sliced carrots
1/4 tsp. cinnamon

Cook carrots in 1/3 cup orange juice until almost tender. Add cornstarch and cinnamon to 1/3 cup orange juice; stir into carrots and continue to cook until tender and sauce is slightly thickened. Yield: 4 servings.