Sweet and Sour Glazed Carrots

We were smoking a pork shoulder and wanted some glazed carrots to go with it like I remembered my mother's German cousins making. These were actually very good. I found the recipe online by Mr Food Test Kitchen. He suggested dried cranberries but I passed on that.

• 1 pound fresh babycut carrots
• 1/4 cup sugar
• 2 tablespoon white vinegar
• 1/4 cup (1/2 stick) butter
• 2 tablespoon water
• 1 teaspoon cornstarch

1. 
   
2. In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.
    
3. In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.
    
4. In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots to mixture and heat 5 minutes, or until heated through.