8 med. sized carrots
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
1 tbsp. butter

Peel carrots, slice, cutting them at a slight angle about 1 inch thick. Bring about 1 inch of slightly salted water to boil in 2 quart saucepan. Add carrots and cook, covered, 10-15 minutes. Drain.

Meanwhile, in small bowl combine next 5 ingredients. Pour mixture over carrots and cook over low heat, stirring for 3 minutes. Remove from heat. Add butter. Toss gently to mix. Serves four.