Orange-Glazed Carrots

• 50 g (2 oz) butter
• 450 g (1

Melt the butter in a wide, heavy-based saucepan, put in the carrots and the sugar, and heat gently until the sugar has begun to melt. Pour over the water and bring to the boil, then turn down the heat and simmer for about 10 minutes or until the carrots are almost tender, adding a little more water if necessary. Pour in the orange juice and simmer until the juice has reduced to a rich glaze.