1/4 c. orange juice
3 tbsp. honey
3 tbsp. butter, melted
1/2 tsp. grated lemon peel
1/4 tsp. salt
Dash nutmeg
2 tsp. cornstarch
1 lb. carrots, sliced 1/4" thick

In 2 quart casserole combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch until smooth. Stir in carrots. Cover with lid. Cook at high 10-11 minutes, stir once. let stand, covered 3 minutes before serving. Serves 4.