Harvard Carrots - cooking recipe

Ingredients

1/2 c. sugar
1 1/2 Tbsp. cornstarch
1/4 c. vinegar
1/4 c. water
1/8 tsp. salt
1/8 tsp. pepper
4 c. cooked sliced carrots
2 Tbsp. butter

Preparation

Combine sugar and cornstarch in saucepan.
Blend in vinegar and water.
Cook over medium heat until thick and bubbling, stirring constantly.
Add salt, pepper and carrots.
Heat until carrots are hot.
Stir in butter.
Makes 6 servings.