1 1/3 Cups Orange Juice
3T Brown Sugar
2lbs Carrots (peeled and thinly sliced)
1 Cup Fresh Cranberries
1/8t Freshly Ground Pepper
1. In a 1 quart saucepan, bring one cup of orange juice and the brown sugar to a simmer over medium heat, stirring until the sugar is dissolved.
2. In a small bowl, whisk together the remaining 1/3 cup juice with the cornstarch. Add the cornstarch mixture to the brown sugar mix and bring to a boil, whisking constantly, and cook for one minute, or until thickened. Set aside.
3. In a 12-inch skillet, melt the butter over medium heat. Add the carrots and cook, stirring, abut 5 minutes, or until crisp-tender. Add the cranberries, salt and pepper and cook, stirring, for 2 minutes longer. Add the thickened orange juice mixture, combine thoroughly, and cook about 2 minutes, or until heated through.
Transfer to a serving bowl and serve hot.