2 lbs. carrots
1 tbsp. sugar
2 tbsp. cornstarch
1/2 tsp. salt
3/4 c. orange juice

Cut carrots in 2-inch lengths. Cook in boiling, salted water until just tender; drain.

Combine sugar, cornstarch and salt in saucepan. Blend in orange juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Add cooked carrots to sauce. Heat 3 minutes. Makes 6 to 8 servings.