Preparation:

Cover carrots with water, add salt. Bring to a boil and cook until just tender. In heavy skillet, melt margarine, add all other ingredients, reserving 1 cup of orange juice and the cornstarch. Heat until warm. Mix the cornstarch with the reserved orange juice and pour into the warm mixture, beating constantly. Cook until thick enough to make a glaze. You may need to add more cornstarch. Serves 120 - 1/2 cup serving.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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