Harvard Carrots - cooking recipe

Ingredients

1/2 c. sugar
4 c. cooked carrots, sliced
1/4 c. vinegar
1/4 c. butter or margarine
1/4 c. water
1 1/2 Tbsp. cornstarch

Preparation

Mix sugar and cornstarch.
Add vinegar and water.
Cook until thick, stirring constantly.
Add butter.
Add carrots and let stand over low heat 5 to 10 minutes.
(If sauce is too thick, add a little water.)