1 1/2 lb. carrots, scrubbed & stemmed
1 tbsp. butter
1 tbsp. brown sugar
1 1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground mace
1/2 c. orange juice
1/2 tsp. grated orange rind
Freshly ground pepper to taste

Cut carrots into thin slices or into julienne strips about 1 1/2 inches long. Steam, or cook in small amount salted water, until crisp-tender. Drain.

Melt butter in saucepan and stir in brown sugar. Mix together cornstarch, salt, mace, pepper, orange juice and orange rind. Add to sugar mixture and stir with whisk until thickened, about 3 minutes. Add carrots and bring to boil. Serve immediately, enough for 6.