1 lb. baby carrots, scraped
1 tsp. sugar
1 tsp. cornstarch
1/4 tsp. ground pepper
1/4 tsp. salt
1/4 c. orange juice
1 tsp. butter

Cook carrots in a small amount of salted water 20 minutes or until tender. Drain well. Combine next 5 ingredients in a small saucepan. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Add butter, stirring well. Yield 4 servings.