1 lb. carrots, steamed until tender
1/2 c. orange juice
1/2 c. sugar
1 tbsp. grated orange rind
1 tsp. salt
2 tbsp. butter
1 tbsp. cornstarch

Combine orange juice with sugar, cornstarch, salt and orange rind. Pour over drained carrots in 2 quart casserole. Add butter, cover and place in oven for 30 minutes at 350 degrees.