1 16-ounce bag carrots, sliced 1/2 t salt 1 cup orange juice 1/2 cup golden or dark seedless raisins 1 T sugar 2 T cornstarch
In 2 quart saucepan over medium heat, in 3/4 cup boiling water, heat carrots and salt to boiling. Cover and cook 6-8 minutes until carrots are tender-crisp. Stir in remaining ingredients. Over medium heat, cook, stirring contantly, until sauce is slightly thickened.
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