5 med. carrots, sliced crosswise 1 inches
1 tbsp. sugar
1 tsp. corn starch
1/4 tsp. salt and pepper
1/4 tsp. ginger
1/4 c. orange juice
2 tbsp. butter

In saucepan add carrots, cook, covered in boiling salted water until just tender about 20 minutes, drain. Combine sugar, corn starch, salt, pepper and ginger in small saucepan. Add orange juice, cook stirring constantly until bubbly and thickened. Boil 1 minute stir in butter. Pour over hot carrots, tossing to coat evenly.