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

Peel and slice carrots crosswise about 1 inch thick. Cook covered in boiling salted water until just tender, about 20 minutes, drain. Combine sugar, salt, cornstarch and ginger in small saucepan. Add orange juice and cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter, pour over hot carrots, tossing to coat evenly. Serves 4.