|Carrots||2 Pound, scraped|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Cut carrots into 1/2-inch crosswise slices and cook, covered, in a large saucepan with a small amount of boiling salted water for 15 minutes or until tender; drain.
Combine sugar and cornstarch in a small saucepan; add vinegar and water.
Cook over mediumheat, stirring constantly until thickened.
Add sauce and butter to carrots.
Cook over low heat until butter melts and carrots.
are thoroughly heated.