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

Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling water until just tender, about 20 minutes, drain. In saucepan, mix sugar, cornstarch, ginger, and salt. Add juice; cook and stir until thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.