Total Calories: 99
Cut carrots into thin slices or into julienne strips about 1 1/2 inches long. Cook carrots in covered saucepan in 2 inches salted water until crisp-tender, about 13 minutes. Drain. Melt butter or margarine in second saucepan and stir in brown sugar. Mix together cornstarch, salt, mace, pepper, orange juice, and orange rind. Add to sugar mixture and stir with whisk until thickened, about 3 minutes. Add carrots and bring to boil. Serve immediately.
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