Harvard Carrots - cooking recipe

Ingredients

4 c. sliced carrots
1/2 c. sugar
1 1/2 Tbsp. cornstarch
6 Tbsp. water, reserved from cooking
2 Tbsp. vinegar
4 Tbsp. butter

Preparation

Boil carrots until tender, drain and reserve 6 tablespoons water.
Combine sugar and cornstarch.
Add carrots, water and vinegar.
Cook, stirring, until thickened and clear.
Add carrots and heat on low 5 minutes.
Stir in butter and serve.