Cook carrots in small amount of salted boiling water until tender. Drain. Melt butter in saucepan. In bowl combine sugar, cornstarch, and salt. Gradually add orange juice and lemon juice. Pour into melted butter and cook over moderate heat, stirring constantly until thickened. Pour sauce over
Instructions: *NOTE: The original recipe called for butter or margarine. I used a lower fat margarine. Place carrots in a large skillet, cover with water and bring to a boil. Reduce heat, cover and simmer until crisp-tender, about 3 minutes. Pour off water leaving carrots in pan. Add remaining
4. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.