1 1/2 lb. carrots, cut into long, thin
1/3 cup packed brown sugar
2 Tbsp. butter or margarine
1/2 tsp. salt
1/2 tsp. grated orange peel
Heat carrots to boiling point in a saucepan with 1 inch of
boiling water. Reduce heat. Simmer for 6-9 minutes until crisp-tender,
uncovered. Drain and reserve. Cook remaining ingredients in
a skillet over medium heat until bubbly, stirring constantly.
Stir in carrots. Cook over low heat for about 5 minutes until
carrots are glazed and hot, stirring occasionally.