|2 pounds||Carrots; julienned|
|1 tablespoon||Orange rind; grated|
|1½ tablespoon||Orange juice, frozen concentrate|
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Cook carrots in water until just tender. Drain, reserving cooking liquid. Combine ¾ cup reserved carrot liquid with orange rind, sugar, orange juice concentrate, salt, and butter. Heat to boiling and simmer 5 mins. Dissolve cornstarch in ¼ c cold carrot liquid and add to orange mixture.
Add cooked carrots and Cointreau.
YIELD: 8 servings
Originally submitted to book by Harriet Heacock.
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