Wash hands with soap and water.

Bring about 2 cups of water to a gentle boil in a saucepan.

Add carrots and cinnamon. Cook for about 10 minutes until just tender.

While carrots are cooking, wash an orange and cut it in half.

Squeeze juice out of the orange (remove seeds).

Use a sharp paring knife to carefully remove the orange 'zest' from the peel. Try not to get any of the white part, as it will taste bitter. Cut the zest into small slices.

When carrots are done, drain them well.