|Sliced carrots||4 Cup (64 tbs)|
|Orange juice||2 Tablespoon|
|Orange rind||1 Teaspoon|
Scrub carrots and/slice Rinse in cold water, then place in 1 quart Saucepan.
Cove and cook over medium- height heat until valve begins to click (3 to 5 minutes).
Reduce heat to low and cook about 20 minutes.
Add butter, orange juice and rind, sugar and salt.
Mix thoroughly and cook slightly until carrots are glared.