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

Cut carrots, crosswise on the bias in 1 inch chunks. Cook, covered, in boiling water until just tender, about 20 minutes. Drain. Meanwhile combine next 4 ingredients in small saucepan. Add orange juice and butter. Cook, stirring constantly, until mixture thickens and bubbles. Boil one minute. Pour over hot carrots, tossing to coat evenly.