½ to ¾ pound carrots
12 to 15 kumquats
½ stick butter, ¼ cup
3 tablespoons brown sugar
2 to 3 ounces orange juice
1. Peel carrots and cut into long, thin pieces. Cut kumquats into quarters.
2. Steam carrots until crisp-tender. Set aside.
3. Melt butter in large skillet; add carrots and kumquats. Cover and cook until kumquats are almost tender. Add orange juice and brown sugar and stir until kumquats are tender. Add more sugar and orange juice if needed (sauce should be fairly thick).