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Place carrots in a saucepan; Cover with water; bring to a boil. Reduce heat; cover and simmer for approx. 10 minutes or until tender. Drain and set aside.
In the same pan, combine sugar, cornstarch and salt. Blend well. Gradually stir in juice and peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Return carrots to pan; heat through.
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