ORANGE SAUCE FOR CARROTS

1/4 cup sugar 
1/4 cup cornstarch 
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
2 tablespoons lemon juice 
1/4 cup margarine
3 to 4 cups cooked carrots

In a saucepan, combine sugar, cornstarch and salt. Mix well. Stir in boiling water gradually, stirring constantly to keep smooth. Cook over low heat, stirring until clear and thickened. Remove from heat. Add fruit juices and margarine, stirring smooth. Set over hot water while carrots cook. Fold in cooked carrots. Cover and keep hot 10 to 15 minutes before serving.