2 lg. bunches carrots
3 tbsp. butter, melted
3 c. water
1 c. sugar
Juice of 1 orange
Grated rind of 1 orange
1 tbsp. lemon juice
1 tsp. orange extract
2 tbsp. cornstarch

Peel and quarter carrots and cook in salted water until they are tender crisp. Drain and sprinkle with butter and keep warm. In saucepan combine water, sugar, fruit juice and rind and orange extract. Stir until sugar is dissolved. Stir the cornstarch in 1/4 cup water until dissolved, pour into the sugar mixture and cook until it thickens. Spoon sauce over carrots and serve hot.