1 tbsp. butter butter
1/2 c. orange juice
1 1/2 tbsp. minced fresh ginger or 1 tsp. ground ginger
3 strips orange peel, each about 2" long & 1/2" wide
8 med. sized carrots (about 1 lb.), peeled & sliced 1/4" thick

Melt butter in medium sized heavy saucepan; add orange juice, ginger and peel. Bring to a boil. Add carrots and adjust heat so that the orange juice barely bubbles. Simmer, uncovered, stirring occasionally until all liquid is evaporated. The carrots should be tender, crisp and glazed. This usually takes about 10 to 12 minutes. Remove orange peel before serving. Serves 4 to 6 people.