3 med. carrots, cut into julienne strips (1 1/2 c.)
1/3 c. orange juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 med. cooking apple, peeled & chopped (1/2 c.)
3 tbsp. cold water
1 tsp. cornstarch
2 tbsp. chopped walnuts or chopped pecans

In a saucepan combine carrots, orange juice, cinnamon and nutmeg. Bring to boiling; reduce heat. Cover and simmer 6 minutes. Add apple; cover and simmer 3 minutes more. Stir cold water into cornstarch; stir cornstarch mixture into carrots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in nuts. Yield: 4.