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

Bring salted water to boil. Add carrots; cover and cook until barely tender.

Drain the liquid into measuring cup. Add orange juice. Add enough water to make 1 cup of liquid.

Remove carrots from pan.

In saucepan mix liquids with cornstarch. Cook on medium heat, stirring constantly, until thickened and clear.

Add butter, carrots, and oranges; heat through.

Makes 3 cups.