Slice orange into four 1/2-inchthick slices.
Make a small slit in the center of each orange slice, and insert 3 carrots through each.
Place carrot rings in a small saucepan; add water. Cover and cook until carrots are crisp-tender. Drain, reserving 1/4 cup cooking liquid.
Melt butter in a small saucepan; stir in sugar, salt, and reserved liquid. Cook over low heat until sugar dissolves. Spoon glaze over carrots and orange slices to serve.