| 8 medium carrots, scraped |
| 3/4 c. water |
| 2 t. sugar |
| 1/4 c. honey |
| 2 T. orange juice |
| 2 T. butter |
| 1/2 t. salt |
Cut carrots in half crosswise; slice halves lengthwise into quarters. Combine carrots, water, and sugar in saucepan. Cover and cook for 5 to 8 minutes or until crisp-tender; drain carrots, reserving 1/4 c. of the cooking liquid. Set aside. Combine 1/4 c. carrot liquid and remaining ingredients in saucepan; bring to boil and cook 5 minutes. Add carrots; reduce heat, and simmer for 2 to 3 minutes.
Serves 4 to 6.