3 c. carrots, sliced into 1 inch pieces (about 1 lb.)
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
1 tbsp. butter

Cook carrots. Drain. In a small saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Stir in butter. Pour over hot carrots, stirring lightly to coat. Serves 4-6.