CITRUS CARROTS

12 cups (approximately 48-oz) frozen sliced carrots, thawed

1 3/4 cups orange juice

1/2 cup sugar

3 tbsp butter, cut up

1/2 tsp salt

3 tbsp cornstarch

1/4 cup cold water

Minced fresh parsley for garnish, optional

Combine the carrots, orange juice, sugar, butter and salt in the slow cooker. Place lid on cooker and cook on low 4 to 5 hours until the carrots are tender.

In a cup or small bowl, mix the cornstarch and water until smooth (I like to use a tiny whisk). Gradually stir into the cooker. Replace lid and cook another few minutes (15-30) until thickened.

Garnish with the parsley, if desired.

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