7 or 8 med. carrots
1 tbsp. granulated sugar or brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Slice carrots bias cut 1/2 inch thick. Cook and drain. In small saucepan, combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice; cook, stirring constantly, until thickened and bubbly. Boil 1 minute; remove from heat, stir in butter. Pour over hot carrots, tossing to coat evenly. Serves 6.