|Carrots in the pot waiting to be cooked.|
|Mixing up the orange and lemon juice, honey, starch and marmalade.|
|Heating up the mixture to a boil.|
|Baking in the oven for 25 minutes.|
4 pounds of carrots, peeled and sliced
2 tbsp potato or corn starch
1 cup orange juice
1/2 to 3/4 cup liquid honey
1/4 cup orange marmalade or apricot jam
3 tbsp lemon juice
salt and pepper to taste
Place the carrots in a pot filled with water to cover the carrots, bring to a boil and then simmer until tender. Drain off the water but leave a little bit in the pot. Dissolve potato/corn starch in the orange juice. Add to the carrots. Stir in the honey, marmalade and lemon juice. Add salt and pepper to taste. Bring to a boil and stir gently. Remove the pot from the hot burner and transfer the mixture to a casserole dish. Bake uncovered in a 350 degree F oven for 25 minutes or microwave on high for 10 minutes. Serves 10 to 12.
Adapted from Noreen Gilletz's cookbook 'MealLeaniYumm!"