2 lbs. raw carrots
1/3 c. sugar
6 tbsp. butter
1/2 tsp. ground cinnamon or 3/4 tsp. ground ginger

Peel carrots and slice into julienne strips. Cook, covered, in small amount of boiling water until tender (6 to 8 minutes). Drain well. Cook sugar, butter, and spice in large skillet, stirring until well blended. Add carrots and cook over low heat, stirring often until carrots are shiny and well glazed. Yields 8 servings.