6 med. 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 salted water until tender, 20 minutes; drain. Combine next 4 ingredients in small saucepan. Add orange juice; cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, toss to coat evenly. Serves 3-4.