1 pound carrots, peeled and sliced
3/4 cup water
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup orange juice
1/2 cup raisins
1 tablespoon sugar
Combine carrots, water, and salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until carrots are crisp-tender. Dissolve cornstarch in orange juice; stir into carrot mixture. Stir in raisins and sugar. Cook over medium heat, stirring constantly, until smooth and thickened.
Servings: 4
