Recipe by Teresa B. Day
- 6 cups carrots, sliced
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup brown sugar
- 2-3 teaspoons fresh dill
- 1/2 cup satsuma juice (or orange)
- Peel carrots into coins. Place in a heavy sauce pan.
- fill with about 1 inch of water. Add salt.
- Bring to a boil over medium-high heat. Boil for 8-10 miniutes.
- Reduce heat to simmer. Add butter, juice, and brown sugar. Cook an additional 10 minutes.
- Stir in Dill and serve warm.