|Carrots||2 1⁄2 Cup (40 tbs), sliced|
|Water||1⁄2 Cup (8 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Orange||1 Medium, sectioned|
1. Combine sliced carrots and water. Cover and cook until barely tender.
2. Drain liquid into measuring cup. Add orange juice and enough water to make 1 cup liquid.
3. Remove carrots from pan. Pour orange juice mixture into saucepan. Whisk in cornstarch. Cook over medium heat, stirring constantly, until it is thickened and clear.
4. Add carrots and orange sections. Coat evenly with sauce and heat thoroughly.