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While carrots are cooking, heat the brown sugar, margarine, orange peel, and 1/2 tsp salt in a skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove skillet from heat.
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Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
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