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

Cook diced carrots until tender; drain. In saucepan mix sugar, cornstarch, ginger and salt. Add juice; cook until thick. Boil 1 minute; stir in butter and toss with carrots.