These carrots are yummy and so simple to make. The recipe is from my mom, who tweaked it a bit to suit her taste. You can make this dish a day in advance and refrigerate it until needed. Then just reheat it before serving! —Julie Puderbaugh, Berwick, Pennsylvania
Ingredients
- 12 cups frozen sliced carrots (about 48 ounces), thawed
- 1-3/4 cups orange juice
- 1/2 cup sugar
- 3 tablespoons butter, cubed
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 1/4 cup cold water
- minced fresh parsley, optional
Instruction
- In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
- In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley if desired.
