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

Cut carrots crosswise. Boil in water for 20 minutes or until tender.

Meanwhile combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice; cook, stirring constantly until thick and bubbly. Boil 1 minute. Add butter. Pour over drained carrots. Toss and serve.