1 qt. carrots, sliced
2 c. boiling water
1/4 tsp. salt
2 tsp. cornstarch
1/2 c. orange juice
2 tbsp. butter
1 tbsp. honey

Place carrots in salted boiling water, cover and cook rapidly 8 to 10 minutes or until tender. In a small saucepan, stir cornstarch into orange juice. Add butter and honey. Stir constantly over moderate heat until thickened and clear. Drain hot carrots. Add honey glaze and mix well. Serve hot. Serves 4 to 6.