Source: MealLeaniYumm! 800 Fast, Fabulous & Healthy Recipes, ©1998, 2002 by Norene Gilletz.

Tender carrots with a sweet, citrusy glaze.

Servings

4 lb medium carrots , peeled & sliced
2 tbsp potato starch
1 cup orange juice
0.5 cup honey (to taste)
0.25 cup Marmalade, orange (or apricot preserves)
3 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 Cook carrots in boiling salted water to cover until tender, about 15 minutes. Drain off most of the water, leaving about 1-inch in the bottom of the pot.
2 Dissolve potato starch in orange juice. Add to carrots, stir in honey, marmalade, and lemon juice. Season to taste with salt and pepper.
3 Bring mixture to a boil, stirring gently. Transfer to a sprayed oven proof or microwave casserole (can be prepared up to this point, covered and refrigerated).
4 Bake uncovered, in preheated 350 degrees F oven for 25 minutes, OR, microwave, covered, on HIGH for 10 minutes, stirring once or twice. Freeze and/or reheats well.