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Carrots With Mandarin Oranges

Barbara Albrechtsons
Daniel Albrechtsons

  • 1 lb small carrots

  • 1 can mandarin oranges, drain and reserve liquid for sauce

  • ½ cup orange juice

  • 1 Tbsp cornstarch
  • 2 Tbsp Grand Marnier, optional

Cut carrots into circles or strips. Cook until tender crisp. Drain. To make sauce, mix cornstarch with orange juice and reserved liquid from canned oranges. Heat on High in microwave, stirring at end of each minute, until thickened and clear. Pour over carrots. Add mandarin oranges and Grand Marnier just prior to serving.